Pan-Seared Strip Steak with Green Peppercorn Sauce

A bistro-style steak au poivre with a creamy, brandy-spiked green peppercorn pan sauce, served with salt-baked potatoes.

Ingredients

• 4 New York strip steaks (about 12 ounces each)

Kosher salt and freshly ground black pepper

• 2 tablespoons canola oil
• 2 tablespoons unsalted butter
• 2 shallots, minced
• 1/4 cup brandy or cognac
• 3 tablespoons green peppercorns in brine, drained
• 1 cup beef stock
• 3/4 cup heavy cream
• 1 tablespoon Dijon mustard
• 4 russet potatoes
• 2 cups coarse rock salt, for baking the potatoes

Directions

1. Preheat the oven to 400 degrees F. Nestle the potatoes in a bed of rock salt in a baking dish and bake until tender, about 1 hour.
2. Pat the steaks dry and season generously with salt and pepper. Let sit at room temperature 30 minutes.
3. Heat the oil in a heavy skillet over high heat. Sear the steaks 3 to 4 minutes per side for medium-rare, adding the butter in the last minute and basting. Transfer to a plate to rest.
4. Lower the heat to medium. Add the shallots and cook 1 minute. Off heat, add the brandy and carefully ignite or simmer to burn off the alcohol.
5. Stir in the green peppercorns and beef stock and reduce by half. Add the cream and mustard and simmer until the sauce coats a spoon.
6. Season the sauce, add any resting juices, and spoon over the steaks. Serve with the salt-baked potatoes.

Notes

Adapted from Alex Guarnaschelli’s strip steak with green peppercorn sauce and salt-baked potatoes.