Make the Sauce:
Lower the heat to medium in the same skillet and add the unsalted butter. Once melted, add the finely chopped shallots and minced garlic. Sauté for about 2-3 minutes until softened.
Incorporate the Brandy: Carefully pour the brandy into the skillet. If you prefer, ignite it using a long lighter to enhance the flavor. Allow the alcohol to cook off for 1-2 minutes.
Finish the Sauce:
Stir in the heavy cream, green peppercorns, and Dijon mustard. Bring the mixture to a gentle simmer, cooking until the sauce thickens slightly, about 3-4 minutes.
Serve:
Return the seared steaks to the skillet, spooning the rich sauce over them to reheat. Garnish with freshly chopped parsley before serving.
Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4
