Ingredients

• Five 2-inch-thick beef filet steaks (about 10 ounces each)
• Kosher salt and freshly ground black pepper
• 1 tablespoon salted butter
• 1 tablespoon olive oil
• 2 tablespoons salted butter
• 8 ounces shelled and deveined jumbo shrimp (16- to 20-count), chopped
• 1/2 cup beef broth
• 1/4 cup brandy
• 1 cup heavy cream
• 2 tablespoons crushed peppercorns
• 1 tablespoon chopped fresh parsley

Instructions

1. For the steak: Preheat the oven to 400 degrees F.
2. Season the steaks with salt and pepper. Heat a large ovenproof skillet over medium heat, then add the butter and olive oil. When hot, throw in the steaks and sear for a minute on each side.
3. Transfer the steaks to the oven for 3 to 5 minutes for medium rare or 6 to 7 minutes if you like them cooked a little more. Remove to a board, cover in foil and let rest for 5 minutes.
4. For the sauce: Melt the butter in a skillet over medium heat. Add the chopped shrimp and saute until cooked, 2 to 3 minutes, then remove to a plate. Add the broth and brandy followed by the cream and crushed peppercorns. Bring to a simmer, throw the shrimp back in, add the parsley and cook for about 2 more minutes.
5. Pour the sauce over the steaks and serve.