For the Steaks—
2 tablespoons whole black peppercorns
1 tablespoon whole white peppercorns
2 teaspoons whole yellow mustard seeds
Coat; Sear in 2 tablespoons Oil:
2 l-pound strip steaks, 2
For the Sauce—
Saute in 1 tablespoons Unsalted Butter:
1/4 cup shallots, minced
Stir in; Reduce:
1/2 cup heavy cream
1/4 cup brandy
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme
Salt and cayenne to taste
Preheat oven to 425°, rack in center.
Coarsely crush peppercorns and mustard seeds for the steaks in a resealable freezer bag using a meat mallet, skillet, or rolling pin. Spread the coating onto a plate.
Coat one side of the steaks with an even layer of the peppercorn mixture. Liberally season the other side with salt; set aside until ready to sear. Heat a large ovenproof saute pan over medium-high heat for 5 minutes. Add oil then sear steaks, peppercorn side up, until brown and crusty, 4–5 minutes. Carefully turn steaks over, place pan in the oven, and roast to desired doneness. Transfer to a platter and allow steaks to rest while making sauce.
Saute shallots in butter for the sauce over medium heat until soft, using the pan the steaks were in.
Stir in cream, brandy, and mustard. Simmer until thickened, 3–4 minutes.
Finish sauce with lemon juice, thyme, salt, and cayenne. Serve immediately with the steaks.