Brandy Peppercorn Sauce

enough for 4 servings

While pan is heating, dry steaks well, press peppercorns into both sides of meat, and sprinkle with salt. Follow Master Recipe for Sautéed Steak. Without discarding fat, set skillet over low heat. Add shallots and sauté until slightly softened, about 30 seconds. Increase heat to high, add brandy, broth, cream, and cloves and boil until liquid reduces to about ¹/₃ cup, scraping pan bottom with wooden spoon to loosen browned bits. Add any accumulated juices; reduce sauce again to ¹/₃ cup. Off heat, swirl in softened butter until it melts and thickens sauce. Add parsley or chives and lemon juice and season with salt to taste. Spoon sauce over steaks and serve immediately.