Ingredients :
- 3/4 teaspoon whole peppercorns
- 1 New York strip or beef top loin steak
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 garlic cloves
- 2 fresh thyme sprigs
- 2 tablespoons butter
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1/4 cup Cognac
- 1/4 cup heavy whipping cream
- 1/4 teaspoon salt
Directions :
- Use a mortar and pestle to crush peppercorns. Pat steak dry and season with crushed peppercorns and salt on all sides.
- Heat oil in a cast-iron skillet over high heat. Place steak in skillet and cook until a golden brown crust forms, 3-4 minutes each side. Add butter, garlic and thyme to pan. Use a spoon to baste steaks with butter the last 1-2 minutes of cooking. Continue cooking to desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Discard garlic and thyme. Remove from pan and let stand.
- Reduce skillet heat to medium; add butter, shallots and garlic and cook until shallots and garlic are slightly soft, 2-3 minutes. Stir in Cognac and let simmer until most of the liquid has dissipated. Add cream and bring to a simmer, cooking 2-3 minutes or until sauce coats the back of a spoon. Stir in salt.
- Cut steak into thick 2-in. slices. Spoon sauce over steak.
