4 boneless tenderloin or sirloin steaks
2 tbsp. oil
1 1/2 tbsp. peppercorns or 1 tbsp. cracked pepper
4 tbsp. butter
2 shallots or scallions, finely chopped
1/3 c. dry white wine
1/4 c. beef broth
1/3 c. brandy

Dry the steaks well with paper towels. Rub on both sides with 1 tablespoon oil. Crush the peppercorns and press firmly into both sides of the steaks. Let stand 1 to 2 hours. In a heavy skillet, heat the remaining oil and 2 tablespoons butter until very hot. Saute the steaks over high heat for about 3 minutes on each side for rare meat. Transfer to a hot platter and sprinkle with salt. Add shallots to the pan and saute for a few minutes. Pour in the wine and broth and boil rapidly, scraping up the meat juices clinging to the pan. Warm the brandy in a ladle; ignite it and carefully add to the pan. When the flames have died down, remove pan from heat and beat in the remaining butter. Pour the sauce over steaks and serve.