Preheat a grill or grill pan over medium heat. Season both sides of the steak with steak seasoning, salt and pepper.
Grill the steaks on both sides to your desired temperature using a thermometer (see notes below). Once cooked, set aside to rest while you make the sauce.
Heat the oil on medium heat in a non-stick pan. Sauté the garlic and shallot for 2 to 3 minutes. Stir in the peppercorns, Worcestershire sauce, and Dijon mustard. Cook for 2 minutes and then add the broth and cream. Bring to a simmer until the sauce reduces in volume by half and is creamy, smooth and thickened.
Spoon the sauce over the steak, serve with crusty bread. Garnish with parsley.