Luxurious Peppercorn Steak with Creamy Brandy Sauce

Pat the steaks dry with paper towels and season both sides with salt and crushed peppercorns.
Let them rest at room temperature for 15-20 minutes to ensure even cooking.
Sear the Steaks:

Heat olive oil in a heavy skillet over medium-high heat.
Add the steaks and sear for 3-4 minutes per side for medium-rare (adjust for preferred doneness).
Transfer the steaks to a plate and cover loosely with foil.
Make the Creamy Peppercorn Sauce:

In the same skillet, reduce the heat to medium and add the brandy or cognac. Let it simmer for 1-2 minutes while stirring, allowing the alcohol to cook off.
Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Simmer for 2-3 minutes, stirring continuously, until the sauce thickens.
Finish and Serve:

Return the steaks to the skillet and spoon the sauce over them. Let them cook for another 1-2 minutes to absorb the flavors.
Garnish with fresh parsley and serve immediately.
Serving and Storage Tips