1 3/4 cups beef stock
4 steaks (6-8oz each)
Salt and pepper to taste
2oz butter (if pan-searing)
1/4 cup chopped shallots
1/2 cup heavy cream
3 tbsp cognac
2 tbsp drained green peppercorns in brine (or crushed black pepper, if you prefer)
1/2 tbsp Dijon mustard
Few sprigs of fresh thyme
Boil the stock in a small saucepan till reduced by half, about 7 mins.
Meanwhile, season the steak well on both sides with salt and pepper. To pan-sear, melt the butter in a skillet and cook, about 4 mins each side for medium-rare. Do not clean the skillet.
Add chopped shallots to the same skillet and saute for 2 mins. Remove from heat and add the reduced beef stock, whipping cream, cognac, peppercorns, mustard and thyme. Boil until mixture thickens to a sauce consistency, about 6 mins. Season to taste with pepper. Spoon over steaks and serve.
Serves 4