Pepper Encrusted New York Strip Steak with a Brandy Cream Sauce

4  10-12 oz NY Strip steaks (trimmed, room temperature)
4 Tbs. cracked black pepper (or to taste)
coarse salt to taste

Brandy Cream Sauce
3 Tbs. olive oil
1/4 cup shallots, minced
1/2 cup brandy
1 cup heavy cream
1/4 cup Brown Veal Stock
1/4 cup Demi Glaze

In a large saute' pan, heat the oil over medium-high heat.  Season steak generously with salt and pepper and press firmly with your hand to adhere.

Add steaks to pan and cook about 1-2 minutes. Turn the steaks over and continue to cook for additional 2 minutes for medium rare. or to disered doneness. Add the shallots and saute' briefly, making sure not to burn it. Deglaze with brandy. Move the steaks to a warm platter and keep warm. To the pan, add heavy cream, Demi Glaze and Veal Stock. Bring sauce to a boil and reduce to 2/3. Spoon the sauce over the steaks.