Season the steaks generously with salt and black pepper on both sides.

In a large skillet, heat 1 tablespoon of butter and the olive oil over medium-high heat. Once the butter has melted and the skillet is hot, add the steaks.

Cook the steaks for about 3-4 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. Remove the steaks from the skillet and set them aside on a plate to rest.

Reduce the heat to medium and add the shallots and garlic to the same skillet. Sauté for about 1-2 minutes until they become translucent and fragrant.

Carefully add the brandy to the skillet and stir to deglaze, scraping up any browned bits from the bottom of the skillet. Let it cook for about 1 minute to burn off the alcohol.

Stir in the beef broth, heavy cream, Dijon mustard, and Worcestershire sauce. Cook the sauce for 2-3 minutes, stirring occasionally, until it thickens slightly.

Return the steaks to the skillet and cook them for an additional 1-2 minutes, flipping once, to coat them in the sauce and warm them through.

Remove the skillet from the heat. Add the remaining tablespoon of butter to the sauce and stir until it melts and incorporates.

Serve the steaks hot, topped with the sauce. Garnish with chopped parsley, if desired. You can also serve it with lemon wedges on the side for extra tanginess.