Ingredients

* sauce
* 4 Tbs. butter
* 1 medium shallot-minced
* 1 cup canned beef broth
* 3/4 cup chicken broth
* 1/4 cup heavy cream
* 1/4 cup plus 1 tbs. brandy
* 1 tsp. fresh lemon juice
* salt
* steaks
* 4 (8-10 ounce each),3/4 - 1″ thick and no wider than 3″ at the widest part-trimmed of exterior gristle
* salt
* 1 Tbs. black pepper corns-crushed (can use grinder if it gives very course grind)

Directions

1. heat 1 Tbs. butter in a heavy bottomed skillet over mediun heat,when foaming subsides, add shallots and cook stiring till softened,about 2 minutes
2. add both broths and increase heat to high and boil till reduced to about 1/2 cup (about 8 minutes)set broth mixture aside
3. rinse and wipe out skillet
4. meanwhile sprinkle salt to both sides of steaks
5. rub one side of steaks with crushed peppercorns,press pepper into steaksfirmly with fingers
6. place empty skillet onver medium heat until hot(about 4 minutes)
7. Lay,unpeppered,side of steaks in hot skillet,increase heat to medium high,firmly press down on steaks with bottom of a cake pan
8. cook steaks,without moving them,until well browned,about 6 minutes,Turn over with tongs and press down with the cake pan
9. cook peppered side for about 3 minutes for rare-4 minutes for medium rare-5 minutes for medium
10. transfer to plate and tent to keep warm and rest
11. pour broth,cream and 1/4 cup brandy in skillet and scrape bottom well to get all the brown bits
12. simmer untill deep golden brown and sauce heavely coats the back of a spoon-about 5 minutes
13. remove from heat,wisk in 3 Tbs. butter , remaining 1 Tb brandy, cream, lemon juice and any accumulated meat juices. adjust seasoning and serve steak with sauce spooned over.