Serves
4 servings
Ingredients
4 (6-ounce) steaks such as filet mignon or New York strip steaks
2 tablespoon black peppercorns
Kosher salt
2 tablespoons unsalted butter, divided
1 tablespoon vegetable oil
2 large shallots, minced
1/4 cup brandy
1 cup low-sodium beef broth
1 teaspoon chopped fresh thyme leaves
1/4 cup heavy whipping cream
1 tablespoon Dijon mustard
Procedure
Preheat oven to 400°F.
1. Allow steaks to rest at room temperature for 30 minutes. Coarsely grind the peppercorns in a spice grinder or mortar and pestle. Pat steaks dry and season generously on all sides with salt and ground peppercorns.
2. To cook the steaks: To a large skillet set over medium-high heat, add 1 tablespoon butter and oil. When butter melts and foam subsides, add steaks and sear until deep brown, about 5 minutes. Using tongs, turn steaks over and transfer the skillet to the preheated oven. Finish cooking the steaks to your desired doneness or until an instant-read thermometer inserted in the thickest part registers 128°F, about 4 minutes for medium-rare. Remove steak from oven and place on a cutting board with a well. Loosely cover with aluminum foil and rest for 10 minutes.
3. To prepare sauce: Return skillet to medium heat and add the shallots; sauté, stirring constantly until softened, 2 to 3 minutes. Remove skillet from heat and carefully pour in Brandy. Using a long-stemmed lighter, ignite the Brandy, allowing the alcohol to cook off. Add broth and thyme, stirring the bottom of the skillet with a wooden spoon to release browned bits and simmer until liquid is reduced by half, 8 to 10 minutes. Taste and adjust seasoning with salt and pepper. Stir in the cream and mustard. Taste and adjust seasoning with salt and pepper. Stir in remaining 1 tablespoon butter and keep warm.
4. To serve: Thinly slice the steaks against the grain and divide slices among 4 warmed dinner plates. Top sliced steak with sauce and serve immediately.
