Instructions: Trim any excess fat from fillets if necessary. Heat butter and olive oil in a skillet. Dip steaks in pepper and season with salt. Pan-fry in hot butter and oil until cooked as desired, turning to evenly brown both sides. Add brandy and flambe. Remove steaks from skillet to a serving platter and keep warm.

Add wine and shallots to skillet and saute 5 minutes. Add stock and butter and cook about 2 minutes longer. Sauce should thicken slightly. Serve sauce with steak.

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