For the steak: Preheat the oven to 400 degrees F.
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.
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.
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.
Pour the sauce over the steaks and serve.
Recipe courtesy of Ree Drummond