- 2 6-8 ounce steaks, 1-inch thick
- lots of black pepper, freshly crushed
- coarse sea salt
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 shallot, minced
- 3 tablespoons brandy
- 1/4 cup white wine
- 1 tablespoon heavy cream
Season steaks liberally with salt and pepper, pressing firmly in to the meat. Heat oil in a heavy skillet and cook the steaks evenly over high heat until desired doneness. Set the steaks aside and wipe out excess oil.
Lower heat to medium and saute shallots in butter about 2 minutes. Add the brandy, then wine, then heavy cream – allowing each liquid to reduce for about 2 minutes before adding the next. Spoon the sauce over the steaks and serve.