Steak au Poivre

2 teaspoons Vegetable Magic®
2 teaspoons Kosher salt
1 tablespoon coarsely ground black pepper
2 (7-9 oz) chuck-eye or ribeye steaks
1 tablespoon + 1 teaspoon canola oil, in all
5 tablespoons unsalted butter, in all
2 tablespoons finely diced shallots
1 tablespoon + 2 teaspoons brined green peppercorns, smashed and chopped
2 tablespoons dry white wine
¼ cup brandy
¼ cup demi-glace, or 2 cups of unsalted beef stock reduced to ¼ cup
½ cup heavy cream

Mix the Vegetable Magic® with the salt and black pepper. Season both sides of the steaks to taste and let sit at room temperature for 5 minutes. Heat 1 tablespoon of the oil in a skillet over medium high heat. When the oil starts to shimmer, add the steaks to the pan and sear both sides well. Cook to desired temperature, remove from skillet, and set aside. Drain oil from pan and wipe out any debris. Return pan to heat and add the last teaspoon of oil and 1 tablespoon of the butter. When butter is melted, add the shallots and peppercorns and sauté until shallots are soft and edges are starting to brown. Add the wine and brandy and reduce by half. Add the demi-glace (or reduced stock) and heavy cream along with the rest of the butter and lower heat to medium. Cook, swirling pan to incorporate butter, until sauce is reduced and coats the back of a spoon. Spoon sauce over steaks and serve immediately.