Steak au Poivre


2 NY strip steaks or 8oz tenderloins
1/2 c peppercorns
1 tsp sea salt
2 TB brandy
1/3 c cream
1 large or two small shallots, finely diced
2 TB butter
2 TB grape seed oil


Lightly grind or mash peppercorns to break up slightly.
Season steaks with salt.
Press each steak into the peppercorns to coat each side.
Place a skillet on medium heat, and add oil. Sear steaks 4 minutes each side for medium rare.
Remove steaks and keep warm.
Add the butter and shallots to the skillet, scraping up all the bits on the bottom of the pan. Sauté for 1 minutes. Add cream and brandy and cook until thickened.
Pour sauce over steaks and serve.