Categories: Steak
Ingredients
- 1/2 cup black peppercorns
- 4 New York Strip, ribeye, or petite filet steaks, 1 inch thick
- 1/4 cup Dijon mustard
- 2 tsp coarse salt
- 2 tbsp. olive oil
- 1/2 cup minced shallots
- 2 tbsp. minced garlic
- 1/2 cup brandy
- 2 cups beef stock
- 3/4 cup heavy cream
- 3 tbsp. chopped fresh parsley
Directions
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Use the bottom of a small skillet to crack the peppercorns by pressing repeatedly on the skilled in a rocking motion. Rearrange and press on the peppercorns until they are all split open.
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Lightly brush the steaks with the mustard on one side, and press the mustard side into the peppercorns to coat. Brush the other side of the steaks with the remaining mustard, turn them over, and press into the peppercorns to coat as well. Season both sides with the salt, and set aside on a plate.
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Heat the oil in a large skillet over medium-high heat until very hot but not so hot that the oil begins to smoke. Add the steaks, reduce the heat to medium, and sear for 4-5 minutes on each side to develop a crust, turning them carefully with a metal spatula. Remove the steaks from the pan to a plate.
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Add the shallots and garlic and cook, stirring, for 30 seconds. Add the brandy, and cook until reduced to about 1 tbsp. Add the stock, increase the heat to high, and cook until the liquid has reduced to about 1/4 cup. Stir in the cream and any juices that have accumulated on the plate holding the steaks. Let heat through for 1 minute or to the desired consistency; stir in the parsley.
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Transfer the steaks to a serving platter. Pour the sauce over the steaks, and serve immediately.