Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Heat oil over medium-high heat in large heavy skillet. Add half of the shallots and cook, stirring constantly, for about 6 to 7 minutes or until just golden. Transfer to paper-towel lined plate with a slotted spoon. Repeat with remaining shallots. Discard all but 2 tbsp (30 mL) of the pan oil. (Make ahead: store in an airtight container in refrigerator for up to one week.)
Add butter to pan and melt over medium-high heat. Pat steaks dry with paper towel and season steaks all over with the peppercorns and salt. Pan-fry, in batches as necessary, for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer to cutting board, cover with foil and keep warm.
Add brandy to skillet; cook for about 4 minutes or until almost evaporated. Stir in broth, Dijon and remaining peppercorns; bring to boil, scraping up any browned bits from pan. Add cream and cook, stirring frequently, for about 10 minutes or until thickened and reduced to about 1 cup (250 mL). Season with salt to taste. Remove from heat.
Slice steaks thinly across the grain. Pool some of the sauce onto each of six dinner plates. Top each pool of sauce with steak slices, followed by more sauce and a mound of crispy shallots.