Season the steaks with salt and pepper on both sides.
Heat the vegetable oil in a large skillet over medium-high heat.
Add the steaks to the skillet and sear on both sides until nicely browned, about 2-3 minutes per side.
Remove the steaks from the skillet and set aside.
In the same skillet, melt the butter over medium heat.
Add the shallots and garlic and sauté until softened, about 2 minutes.
Remove pan from heat and add brandy. Be ready for the flambe and perform this step carefully.
Stir in the Dijon mustard, Worcestershire sauce, and a bit of the parsley
Return the steaks to the skillet and add the beef stock.
Reduce the heat to low and simmer until the sauce has thickened and the steaks are cooked to your desired level of doneness, about 5-7 minutes for medium-rare.
Transfer the steaks to a serving platter and pour the sauce over the top.
Finish with the remaining chopped parsley.
Servings 0