Steak With Green Peppercorn Sauce

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2 tablespoons minced shallots

5 teaspoons olive oil + more as needed

1/4 cup brandy or Cognac

1 cup low-sodium chicken broth

2 tablespoons heavy cream

5 to 6 tablespoons veal demi-glace (see Note)

3 teaspoons brined green peppercorns, drained (see Note)

-- Lemon juice, as needed

2 New York strip or filet mignon steaks, 6-8 ounces each, and about 3/4- to 1-inch thick

-- Kosher salt to taste

-- Black pepper to taste

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