clarified butter or avocado oilfor searing the steaks~2 tbspest.
cracked black peppercorns~2 tbspest.
saltpreferably applied 24 hours before cooking~1 tspest.
cognac~¼ cupsest.
beef stock~1 cupest.
green peppercorns in brinedrained and stored in cognac~1 tbspest.
heavy cream~½ cupest.
butterfor finishing the sauce
~3 tbspest.
zucchinijulienned~2 mediumest.
potatoescut in tourné shape~1 lbest.
sun-dried tomatoes~¼ cupsest.
garlic~3 clovesest.
shallots~2est.
Steps
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1
Prepare the steaks 24 hours in advance by placing them on a rack, salting them evenly, and refrigerating to develop a beautiful crust.
2
Use a spice grinder to pulse whole black peppercorns a few times, creating a mixture of coarse and fine pepper pieces.
3
Heat clarified butter or high smoke-point oil in a heavy-bottomed skillet to 400 degrees Fahrenheit.
4
Press the cracked black pepper firmly onto both sides of the steaks, coating them evenly.
5
Place steaks in the hot pan without moving them, searing until a beautiful crust forms on the first side, then flip and sear the other side.
6
Sear the edges of the steaks lightly, then transfer the pan to a preheated 500-degree oven for 5-6 minutes, depending on thickness, until cooked to desired doneness.
7
Remove the steaks from the oven and let them rest on a plate for a few minutes.
8
Peel potatoes and cut them into tourné shape, poach in boiling water until fork-tender, then sauté briefly in butter until golden brown.
9
Cut zucchini into thin julienne strips and sauté with sun-dried tomatoes, garlic, and shallots to make a vegetable side.
10
Add cognac to the hot pan away from any flame to safely deglaze, allowing it to gently flame and release the browned bits from the pan bottom.
11
Pour in beef stock and let the sauce reduce, using a whisk to scrape up all the browned bits from the pan.
12
Add the black peppercorns and drained green peppercorns to the sauce and continue reducing.
13
Stir in heavy cream and continue reducing the sauce to desired consistency.
14
Turn off the heat, whisk in cold butter to make the sauce silky, and adjust seasoning with a pinch of salt if needed.
15
Plate the steaks, arrange the potato and zucchini vegetables alongside, and spoon the peppercorn sauce generously over the top.
PrimedTableBETA
