Take the steaks, season them with salt and pepper and pour brandy over them. Allow them to sit under a lid for half an hour. Then heat the oil in a pan and fry the steaks lightly on both sides.
Transfer them with the oil (if it is a lot, remove some) into a tray, cover it with foil and put them to roast until the meat becomes tender. You can top them with a glass of white or red wine before covering it with foil.
For the white sauce, fry the flour in the melted butter and dilute it with the broth and vinegar. Preferably, it should not be from a broth cube. Allow the sauce to boil for 10-odd minutes, while stirring.
Remove from the heat and mix in the chopped or grated boiled eggs and pickles (optional). Add salt and pepper to taste.
Serve the steaks on individual plates, topped with sauce.