Steak au Poivre

Directions

1. 1
   Preheat the oven to 400 degrees.
2. 2
   Crush the peppercorns between two layers of a kitchen towel with a rolling pin.
3. 3
   Season both sides of the steaks with salt and sprinkle evenly with the crushed pepper, pressing gently so that it adheres.
4. 4
   Set a large, heavy saute pan over medium-high heat and add 1 tablespoon vegetable oil.
5. 5
   When the oil starts to smoke, add two of the steaks to the pan and sear until browned, about 2 minutes a side.
6. 6
   Transfer to a rack set in a shallow roasting pan.
7. 7
   Repeat with the remaining steaks, adding more oil to the pan if necessary.
8. 8
   Put in the oven to finish cooking.
9. 9
   For medium-rare meat, remove the steaks when the internal temperature registers 135 degrees on a meat thermometer (10 to 12 minutes).
10. 10
    Cover loosely with aluminum foil and let the meat rest for at least 5 minutes.
11. 11
    While the steaks are in the oven, reduce heat under the pan to low and add the shallot.
12. 12
    Cook, stirring frequently, until lightly browned, about 3 minutes.
13. 13
    Add the Cognac (be careful, as it may ignite) and reduce by half, about 2 minutes.
14. 14
    Add the stock and increase heat to medium.
15. 15
    Simmer until thickened and reduced by about half, 8 to 10 minutes.
16. 16
    Remove from heat and stir in the cream and green peppercorns.
17. 17
    Season with salt if desired.
18. 18
    Cover and keep warm.
19. 19
    When ready to serve, return the sauce to a bare simmer over medium heat and add a splash of Cognac.
20. 20
    Spoon the sauce evenly over the steaks and serve immediately.