Step 1: Crack the Peppercorns and Prep the Steak
Place the whole peppercorns in a zip-top bag or on a cutting board. Using a heavy-bottomed pan, rolling pin, or mortar and pestle, coarsely crack the peppercorns. You want a mix of sizes for texture, not a fine powder. Pat the steak tips completely dry with paper towels. This is critical for a good sear. Generously season the meat on all sides with kosher salt. Press the cracked peppercorns firmly into all sides of each steak tip, creating a dense, even crust.

Step 2: Sear the Peppercorn-Crusted Steak
Heat a large, heavy skillet (cast iron is ideal) over medium-high heat until very hot. Add the oil and 1 tablespoon of butter. Once the butter foam subsides, carefully add the steak tips in a single layer, ensuring they are not crowded (work in batches if necessary). Sear undisturbed for 3-4 minutes to form a deep brown crust on one side. Turn and sear the other sides, about 3-4 minutes more for medium-rare (125°F internal temp). The peppercorns will become very fragrant. Transfer the seared steak tips to a warm plate and tent loosely with foil. They will finish cooking while you make the sauce.

Step 3: Build the Aromatic Base
Reduce the heat to medium. In the same skillet, add the remaining 1 tablespoon of butter. Add the minced shallot and cook, stirring, for 2-3 minutes until softened. Add the minced garlic and fresh thyme leaves, cooking for just 30 seconds until fragrant.

Step 4: Deglaze with Brandy (Flambé Optional but Recommended)
Remove the skillet from the heat and carefully pour in the brandy. Return the skillet to the heat. For a flambé, carefully tilt the pan slightly to ignite the vapors with a long match or lighter, or simply let it simmer. Let the brandy bubble and reduce by about half, scraping up all the glorious browned bits (fond) from the bottom of the pan. If you flambé, the flames will subside after 20-30 seconds.

Step 5: Create the Cream Sauce
Pour in the beef broth and bring to a simmer. Let it reduce for 4-5 minutes until slightly thickened. Whisk in the heavy cream, Dijon mustard, and Worcestershire sauce. Return to a gentle simmer and cook for 3-4 minutes, allowing the sauce to thicken enough to coat the back of a spoon. Reduce heat to low.

Step 6: Finish the Sauce with Butter
Remove the skillet from the heat. Whisk in the cold butter, one cube at a time, until fully incorporated and the sauce is glossy and emulsified. This step, called monter au beurre, adds incredible richness and sheen. Taste the sauce and adjust seasoning with salt. It should be highly flavorful, peppery, and rich.

Step 7: The Grand Reunion
Return the steak tips and any accumulated juices on the plate back to the skillet with the sauce. Gently toss to coat and warm the steak through for about 1 minute.

Step 8: Garnish and Serve Immediately
Serve the Peppercorn Steak Tips directly from the skillet or on a warm platter. Spoon plenty of the creamy sauce over the top. Garnish with fresh thyme sprigs. Serve immediately while hot