Steak and Peppercorn-Stuffed Potatoes

Ingredients:

4 large baking potatoes
2 tbsp olive oil
Salt and black pepper, to taste
1/4 cup butter, softened
1/4 cup milk
For the Steak:

1 lb beef tenderloin or sirloin, cut into bite-sized pieces
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
For the Peppercorn Sauce:

2 tbsp unsalted butter
1 shallot, finely chopped
1 tsp freshly crushed black peppercorns
1/4 cup brandy or cognac
1/2 cup beef stock
1/2 cup heavy cream
Salt, to taste
Garnish:

Fresh parsley, chopped
Instructions:

Prepare the Potatoes:

Preheat oven to 400°F (200°C). Rub potatoes with olive oil, salt, and black pepper.
Bake directly on the oven rack for 50-60 minutes, or until soft.
Slice each potato lengthwise, scoop out most of the flesh into a bowl, and mash with butter and milk. Season with salt and pepper.
Cook the Steak:

Heat olive oil in a skillet over medium-high heat.
Season beef pieces with salt and black pepper. Sear for 2-3 minutes per side until browned and cooked to your liking. Remove from skillet and set aside.
Make the Peppercorn Sauce:

In the same skillet, melt butter over medium heat. Add shallots and sauté until softened.
Stir in crushed peppercorns and cook for 1 minute.
Deglaze the skillet with brandy, scraping up browned bits, and simmer until reduced by half.
Add beef stock and simmer for 2 minutes. Stir in heavy cream and cook until thickened. Season with salt.