Ingredients

• 2 New York strip or filet mignon steaks (10–12 oz each), 1–1.5 inches thick

• 2–3 tablespoons whole black peppercorns, coarsely crushed

• Kosher salt

• 1–2 tablespoons neutral oil (canola or grapeseed)

• 1 tablespoon unsalted butter

• 1 small shallot, finely minced

• 1/3 cup Cognac or brandy

• 3/4–1 cup heavy cream

• Optional: 1/4 cup low-sodium beef stock

• Optional: 1–2 tablespoons green peppercorns (in brine, drained)

Instructions

1. Prep

• Pat steaks dry and season all sides generously with salt.

• Coarsely crush peppercorns; press onto both sides of steaks to form a crust. Rest at room temperature 30–45 minutes.

2. Sear

• Heat a heavy skillet over medium-high until very hot. Add oil; when shimmering, add steaks.

• Sear 3–4 minutes per side for medium-rare, adjusting for thickness. Sear fat edge briefly if needed. Transfer steaks to a warm plate; tent with foil.

3. Sauce

• Pour off excess fat, leaving 1–2 teaspoons. Add butter and shallot; sauté 1–2 minutes until soft.

• Off heat, add Cognac; return to heat and reduce by half, scraping up browned bits (flambé if experienced and safe).

• Add cream (and stock if using); simmer 2–4 minutes until it coats a spoon. Stir in green peppercorns if using; season with salt to taste.

4. Serve

• Spoon sauce onto plates, place steaks on top, and pour remaining sauce over. Let steaks rest total 5–10 minutes before slicing or serving.