Steak Au Poivre

Pat steaks dry. Put peppercorns in a heavy plastic bag. Pound with a mallet or heavy pan to coarsely crush. Add the salt to the pepper. Press the spices evenly on both sides of each steak and let rest at room temperature for 1 hour.

2. Preheat oven to 200°F.

3. Heat a large skillet (preferably cast iron) over high heat until hot. Add 1 tbsp. of oil and swirl to coat bottom of pan. Sauté 2 steaks at a time, turning once, about 3 to 4 minutes per side for medium rare. (Add more oil if needed to cook remaining steaks). Transfer cooked steaks to a dish and keep warm in the oven while finishing sauce.

4. Pour off fat from skillet, reduce heat to medium, and then add 2 tbsp. of butter and shallots. Scrape the shallots around the pan to “scrub” up the brown bits. Sauté until shallots are soft and brown, 4 to 5 minutes.

5. Add brandy (caution: it may ignite); raise heat to high and boil, stirring in shallots, until liquid is reduced to a syrupy consistency, 2 to 3 minutes. Add cream and any meat juices accumulated on the dish and continue to boil, stirring occasionally, until reduced by half, 4 to 5 minutes. Reduce heat and add remaining butter. Serve sauce drizzled across steaks. Sprinkle tarragon on top if desired