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1
Bring the beef stock to a boil in a medium saucepan over medium-high heat.
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2
Immediately lower to a simmer and cook until reduced to 1/2 cup, about 45 minutes.
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3
Set aside.
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4
Preheat a grill to medium-high heat.
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5
Sprinkle the strip steaks with the salt and pepper and let sit for 15 minutes.
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6
Place the steaks on the grill, evenly spaced, and grill for 2 1/2 minutes; rotate a quarter turn and cook another 2 1/2 minutesthis creates cross-hatch sear marks.
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7
Flip the steaks and repeat on the reverse side.
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8
Remove steaks to a baking sheet and let rest for 4 to 5 minutes.
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9
Combine 2 tablespoons of the butter, the shallots and the five-peppercorn blend in a medium saucepan over medium heat.
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10
Cook until the shallots and peppercorns are fragrant and the butter is beginning to bubble.
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11
Off the heat, add the brandy and the red wine.
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12
Carefully place the saucepan back on the burner and allow the brandy and wine to flame.
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13
Add the reduced beef stock and the heavy whipping cream, bring to a boil and immediately lower to a simmer.
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14
Cook until the liquid has reduced by two-thirds, about 8 to 10 minutes.
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15
Prior to serving, whisk the remaining 2 tablespoons butter into the sauce, then remove from the heat.
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16
With a sharp knife, slice the steaks 1/2-inch thick on the bias.
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17
Transfer to a large serving platter and spoon over the five-peppercorn sauce.
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18
Garnish with the minced parsley.
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19
Serve immediately.
