Place the steaks on a cutting board and press ¼ teaspoon of the salt and the crushed peppercorns into the steak (on both sides).

Heat 2 teaspoons olive oil in a large cast-iron skillet. Add the steaks and cook until done to the desired degree, about 2 minutes per side for rare.

Transfer the steaks to a cut board and let rest.

Reduce the heat to medium and add the remaining 1 teaspoon olive oil to the skillet. Saute the shallots for 30 seconds.

Remove the skillet from the heat and pour in the Brandy. Return the skillet to the burner and whisk in the half-and-half.

Whisk until the sauce is slightly thickened, about 1 minute.

Serve the steaks with the sauce and garnish with parsley.