Dry the steaks and season with salt. Clarify the butter and pour into a saute pan over medium heat

Saute steaks in clarified butter until cooked to desired doneness, then set aside and cover with foil.

Whisk the chopped shallots into the pan drippings and add the port and brandy/cognac to deglaze the pan.

Add the brown sauce, heavy cream, and peppercorns and reduce the sauce to desired consistency (add salt and pepper to taste).

Drizzle sauce over steaks to serve with potatoes or side of choice.