Preparation / Directions:
Dry the steaks well with paper towels. Rub them on both sides with 1 tablespoon oil. Crush the peppercorns and press firmly into both sides of the steaks. Let stand 1 to 2 hours. In a heavy pan, heat the remaining oil and 2 tablespoons of the butter until very hot. Saute the steaks over high heat for about 3 minutes on each side for rare meat. Transfer them to a hot platter and sprinkle with salt. Add the shallots to the pan and saute for a minute. Pour in the wine and broth. Boil rapidly, scraping up the meat juices clinging to the pan. Warm the brandy, ignite it and add to pan. When the flames have died down, remove the pan from heat and beat in the remaining butter. Pour sauce over the steaks and serve.