Brandy Maple Pepper Steak Flambe

Name: Brandy Maple Pepper Steak Flambe
Ingredients: 1 1/2 teaspoons black peppercorns, freshly milled, to taste; 1/2 teaspoon fennel seed, freshly ground; 1/2-1 teaspoons sea salt, to taste; 8-10 ounces grassfed beef sirloin or mignon, divided into 2 portions, about an inch thick; 2-3 tablespoons unsalted premium butter; 1/2 cup dry white wine; 2 tablespoons white basalmic vinegar (cider or champagne vinegar will also do); 3 tablespoons brandy, warmed; 1 shallot, peeled and thinly sliced; 2 ounces mushrooms, (porcini or other boletus mushrooms soaked in 2 tbl. white wine to reconstitute); 1 ounce fennel bulb, thinly sliced; 1/8 teaspoon fresh thyme leaves, no stems; paper thin slices of one half Meyer lemon, seeds removed; 1/2 cup heavy cream; 2 teaspoons maple syrup, grade B; 2 tablespoons chopped flat leaf parsley