Katie Brown | Filets, Diane Style

Ingredients

• 2 6-ounce filets
• 1 teaspoon oil
• 1 large shallot, chopped
• 12 green peppercorns
• 1/2 teaspoon capers
• 1/2 cup sherry
• 3 tablespoons brandy
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• Salt and freshly cracked pepper
• 1 tablespoon butter
• 1 teaspoon chopped parsley