Heat 1 tablespoon of oil in a large skillet (not nonstick) over medium-high heat. Season the steaks with the salt and pepper. Add to skillet and sauté for 4 minutes per side or until internal temperature registers 135° on an instant-read thermometer. Remove to a plate and loosely cover.
Add remaining tablespoon oil to skillet. Stir in mushrooms, shallot and garlic; cook 3 minutes, stirring occasionally. Remove from heat; add brandy. Return to heat and scrape browned bits from bottom of skillet. Cook 1 minute. Mix together broth and cornstarch. Add broth mixture to mushrooms and cook 1 to 2 minutes, until thickened. Stir in parsley.
Thinly slice the steak and serve with the mushroom sauce. Accompany with Easy Whipped Potatoes.
Boil potatoes in lightly salted water for 15 minutes until tender. Drain; add cream cheese, butter, garlic salt, pepper and milk. Beat on medium-high with mixer until smooth.