Toast your peppercorns, cool then crush. Season your steak heavily with salt and press the crushed peppercorns into the steak, rotating and encrusting.
Let your steak warm and seasoning soak in, make all appropriate cuts and measure the ingredients.
Sear the steak in a mixture of olive oil and butter until crust forms (three to five minutes), flip and sear the other side. Turn the heat down to medium, add aromatics and butter.
Once the butter is mostly melted, start to baste the butter and aromatics over the steak. After two or three minutes, flip and baste the other side. Cook until the desired doneness.
Remove steak and rest, preferably six to eight minutes. Remove the aromatics and most of the butter.
Turn heat to medium, add shallots and cook until aromatic.
Add brandy and cook until almost reduced. If you have a gas stove, tilt the pan and it will ignite. The fire will burn off after about10 to 15 seconds. If you don’t want to flambe, add with the heat off and let evaporate with the residual heat from the pan.
Add the stock and reduce until there is only an ounce or two of liquid left.
Add cream and Dijon before bringing your sauce to a simmer. Turn off the heat and add butter and parsley. Stir until all of the butter is emulsified.
Season to taste and serve with your delicious steak and other accompaniments.