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1
Put peppercorns in a small resalable plastic bag and hit with a rolling pin until coarsely crushed.
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2
Pat the steaks dry with paper towels and season well salt.
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3
Dip 1 side of each steak into the peppercorns and press to help adhere.
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4
Heat the butter and oil in a 10-inch heavy-bottomed frying pan over medium-heat until just smoking.
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5
Add the steaks, peppercorn side up to the hot pan and cook, undisturbed, about 3 to 4 minutes.
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6
Flip and cook, pressing the steaks down in the pan so that the peppercorns adhere, about 4 to 5 minutes for medium-rare.
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7
Remove to a cutting board, tent with foil, and let rest at least 5 minutes.
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8
Meanwhile discard all but 1 tablespoon of the drippings, return the pan to the stove over medium heat, add the shallots and cook until softened, about 1 minute.
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9
Stir in the beef broth and brandy.
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10
Scrape the bottom of the pan to incorporate any browned bits and cook until slightly thickened, about 4 to 5 minutes.
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11
Add the cream and any accumulated meat juices and simmer until the sauce coats the back of a spoon, about 2 minutes.
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12
Stir in vinegar and season, to taste, with salt.
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13
Transfer the steaks to serving plates and drizzle with the sauce.
