Rest steaks out of fridge 20 min. Crush peppercorns. Just before cooking, season steaks both sides generously with salt and black pepper.
Heat oil in skillet over high heat until smoking. Cook steaks 2 min per side (medium rare), then stack and sear fat strip with tongs. Rest on plate under loose foil.
Add brandy (85 ml) to same skillet, simmer rapidly scraping the pan until mostly reduced (~1 min). Add broth (185 ml), simmer 2-3 min until reduced by half.
Lower to medium, add cream (125 ml) and pepper, simmer 1½-2 min until thickened (don't boil rapidly). Adjust salt and pepper. Spoon over steaks and serve immediately.