Ingredients

   
2 boneless strip steaks, 2.5cm thick (~340g each)
15g black peppercorns, coarsely crushed
  Kosher salt
15g butter
15ml vegetable oil
30g shallot, minced
60ml cognac or brandy
120ml heavy cream
5ml Dijon mustard

Steps

  1. Season steaks generously with salt. Press crushed peppercorns firmly into both sides.

  2. Heat oil in a heavy skillet over high heat until smoking. Add steaks and sear without moving for 3–4 minutes per side for medium-rare (130°F internal). Transfer to a plate and rest.

  3. Reduce heat to medium. Add butter and shallot to the same pan. Cook until softened, about 1 minute.

  4. Remove pan from heat. Add cognac, then return to heat. Let it reduce by half, scraping up fond, about 1 minute.

  5. Add cream and mustard. Simmer until sauce coats the back of a spoon, about 2 minutes. Season with salt.

  6. Slice steaks against the grain. Spoon sauce over.

Notes

  • Crush peppercorns with the bottom of a heavy pan, not a grinder. You want coarse, irregular pieces — not powder.
  • Remove the pan from heat before adding cognac to avoid flambé. If it ignites, just let it burn out.
  • The fond (browned bits stuck to the pan) is the entire flavor base of the sauce. Don’t skip the deglazing.
  • Dijon is optional but adds a sharpness that balances the cream.