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1
Sprinkle salt generously over both sides of the steaks and let them come to room temperature, about 30 minutes.
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2
Heat the oil in a large saute pan over high heat.
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3
(Use a pan that can handle high heat.
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4
Cast iron works well for this or anodized aluminum.)
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5
When the oil begins to smoke, take the pan off the heat.
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6
Pat the steaks dry with paper towels (steaks brown better if they are patted dry first).
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7
Sprinkle with fresh ground pepper and place in the hot pan.
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8
Return the pan to the heat and turn the heat down to medium-high.
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9
Sear, without moving the steaks, for at least 4 minutes.
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10
Try to pick up a steak with tongs and if it comes clean, flip it and turn the heat down to medium.
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11
If it sticks to the pan, let it cook for another minute or two on that side.
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12
Set steaks aside and tint with foil.
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13
Cooking Note: Sear on one side on high heat and cook on lower heat on the other side.
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14
This way you get great flavor from the seared side and better control over how done you want your steak by cooking the other side more slowly.
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15
To Make the Sauce: Add the shallots and saute for 2 minutes.
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16
Add the brandy and as it boils, deglaze the pan by scraping the bottom of the pan with a wooden spoon (helps to have one with a straight edge) to dislodge all the browned bits.
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17
Once the brandy is almost cooked away, add the beef stock and turn the heat to high.
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18
Boil the sauce down until there's a noticeable trail when you drag a wooden spoon through the center of it (4-5 minutes).
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19
Pour in the heavy cream and resume boiling.
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20
Again, boil down until you can make that telltale trail from the wooden spoon.
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21
Turn off the heat and add the parsley and adjust with salt and pepper, if needed.
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22
Pour the sauce over the steaks.
