Steak Au Poivre

To prepare the steaks: Season steaks all over with kosher salt. Set on a wire rack set over a baking sheet and allow to air-dry, uncovered, in the refrigerator for 30 minutes to a few hours.

Preheat your oven to 375 degrees and a large pan or cast iron skillet on medium heat.

Toast peppercorns for a few minutes. Transfer to a large cutting board and crack open the peppercorns using the back of a wooden spoon or a small saucepan. Sprinkle cracked pepper on both sides of prepared steaks. 

Add 2 tbsp of high temp oil to the hot pan and lay in both steaks. Sear very well for about 2-4 minutes until a nice dark crust forms. Flip the steaks and add them to the oven for about 6-8 minutes or until 130 degrees in the center for medium rare.

While steaks are in the oven, prepare the sauce. 

To prepare the sauce: Mince the shallot. 

Add butter to hot pan, then shallots and stir, cooking until translucent. Carefully add cognac and cook until alcohol burns off, about 5 minutes.

Then, add beef broth, demi glace and green peppercorns to the pan and cook for about 30 seconds. Then, add heavy cream and bring to a boil, reducing until it thickens. Season with salt and pepper to taste.