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Season the steaks with salt.
In a shallow skillet big enough to fit the four steaks, heat the clarified butter or oil until hazing.
Add the steaks and brown for about 3-4 minutes on each side for medium rare, and a little longer for medium.
Remove from the pan, cover with aluminum foil to keep warm and set aside.
For well-done steak, brown on each side for 3 minutes, then transfer to a baking dish and take in a 200°C oven for 8-10 minutes.
Remove from the oven and cover with aluminum foil.
Add the stock to a medium saucepan and reduce down to about 1/2 cups.
Add the shallots to the skillet and lightly color for 3-4 minutes before adding the peppercorns.
Add the wine and half the brandy, stir with a wooden spoon to scrape the sticky meat juices from the base of the pan, mix them in and bubble for 1 minute until syrupy.
Stir in the reduced stock and bring to a boil. Cook the sauce for 7 minutes, or until syrupy, then add the remaining brandy.
Return the steaks to the sauce in the pan and reheat for 3-4 minutes, without allowing the sauce to boil.
Serve on individual warm plates or on one large plate.
Garnish with parsley and serve with some French fries or roasted potatoes.