Steak with Green Peppercorn Sauce
2 Small Shallots
1 oz. Green Peppercorns in Brine
2 tbs Butter, unsalted
3/4 - cup Hot Beef Stock
1/3 cup Heavy Cream
2 Fillet Steaks, Room Temperature
2 tsp Sunflower or Peanut Oil
2 tbs Brandy (Optional)
Finely chop the shallots. Drain the peppercorns well, then cursh them with a fork or the flat side of your chef's knife. In a saucepan, melt 1 tbs of the butter over low heat, add the shallots and cook over low heat for 2-3 minutes, not letting the shallots color. Add the peppercorns and cook for 2 minutes.
Turn the heat to medium-high and add the stock. Bring it to a boil. Cook for 5-10 minutes or until reduced by about half. Add the cream and simmer for 5 minutes, until reduced to a sauce-like consistency. Add salt to taste and set aside.
Heat a frying pan over moderate heat. Pat the steaks dry with a paper towel and season with salt and pepper. Add the oil and remaining butter to the hot pan and heat them until the butter is foaming. Add the steaks and cook them for 2-4 minutes on each side, according to how you like them. Transfer the steaks to a plate and keep warm.
Pour off and discard the fat from the pan, then return the pan to the heat. Add the steaks, then the brandy (if using) and the sauce. Cook for 30 seconds on each side.
Transfer the steaks to warm plates, spoon the peppercorn sauce over them and serve immediately.