Serves:

Ingredients:

Directions:

Heat the oil in a 12-inch skillet over high heat until just smoking. Meanwhile, season both sides of the steaks with salt and pepper.

Lay the steaks in the pan, leaving ¼-inch space between them. Reduce the heat to medium-high and cook, not moving the steaks until well-browned, about
3-4 minutes. Using tongs, flip the steaks; cook until the center of the steaks registers 125 degrees for medium-rare (about 4-5 minutes). Transfer
the steaks to a large plate, tent with foil, and let rest for 5 minutes while preparing the sauce.

For: Brandy and Green-Peppercorn Sauce

After transferring the steaks to a plate to rest, return the now-empty skillet to medium-low heat; add the shallot and cook, stirring constantly, until
lightly browned, about 2 minutes. Add the brandy and bring to a simmer, scraping the bottom of the skillet with a wooden spoon to loosen any browned
bits. Add the beef/veal demi-glace sauce, vinegar, heavy cream, peppercorns, thyme, and any accumulated juices from the steaks; return to a simmer
and cook until slightly reduced, about 1 minute. Off the heat, season with salt and pepper to taste. Spoon the sauce over the steaks and serve.