Ingredients: |
Ingredients: 1 tablespoon vegetable oil
4 boneless strip or rib-eye steaks, 3/4 inches thick (about 8 ounces each)
Table salt and ground black pepper
Brandy and Green Peppercorn Sauce
1 small shallot, minced (about 2 tablespoons)
½ cup brandy
¼ cup beef broth
¼ teaspoon red wine vinegar
¼ cup heavy cream
2 tablespoons green peppercorns, rinsed
¼ teaspoon chopped fresh thyme
Table salt and ground black pepper
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Directions: |
Directions:For the Steaks:
1. Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until smoking.
2. Meanwhile, pat steaks dry with paper towels and season both sides with salt and pepper. Lay steaks in pan, leaving ¼ inch between them. Cook, not moving steaks, until well browned, about 4 minutes.
3. Using tongs, flip steaks and continue to cook until instant-read thermometer inserted in center registers 120 degrees for rare to medium-rare, 3 to 7 minutes.
4. Remove steaks to platter and tent loosely with foil while preparing herb sauce.
For the Brandy and Green Peppercorn Sauce:
1. Return now-empty skillet to medium-low heat; add shallot and cook, stirring constantly, until lightly browned, about 2 minutes.
2. Add wine and bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Add 1/4 cup beef broth, vinegar, and any accumulated juices from steak; return to simmer and cook until slightly reduced, about 1 minute.
3. Off heat, whisk in heavy cream, green peppercorns, and fresh thyme, season with salt and pepper to taste.
4. Spoon sauce over steaks and serve immediately. |
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