Steak Au Poivre Vert - cooking recipe

Ingredients

For the steaks
2 beef tenderloin fillets (8 oz. each, 1 inch thick)
2 tablespoons green peppercorns (packed in brine)
freshly ground black peppercorns, to taste
For the sauce
1 cup shallot, minced
2 tablespoons butter
1 tablespoon olive oil
salt and pepper, to taste
1/2 cup beef stock
1/3 cup brandy or 1/3 cup cognac
2 cups whipping cream

Preparation

For the steak.
Place the green peppercorns in a mortar and pestle and lightly crush them.
Place steaks on a plate and pat dry with paper towels. Press the crushed green peppercorns into the meat with your fingers. Generously grind black pepper over steaks. Cover with cling wrap and let stand in the refrigerator for half an hour or longer so that the pepper flavour will penetrate into the meat.
Heat a saute pan on high flame, then place steaks into hot pan. Lower heat to medium-high.
Sear the steaks on one side for 3-4 minutes, constantly checking the heat, then turn the steaks over and sear for another 3-4 minutes for medium-rare. Or cook to desired doneness.
Remove steaks from saute pan onto a warm platter and cover with foil to keep warm while making the sauce.
For the sauce.
Add butter and olive oil to the saute pan and once the foam has subsided, add shallots and cook on medium high heat for one minute.
Pour in beef stock and boil down rapidly over high heat until it is reduced by half.
Pull pan off the heat. Pour brandy or cognac into the pan, ignite it with a lit match tilting the pan away from you and averting your face. Expect a flame burst once you light it. Shake the saute pan for a few seconds until the alcohol cooks off and the flames have subsided. Or simply simmer to burn off the alcohol if you don't want to flambe.
Once alcohol cooks off, add the cream and bring to a full. rolling boil. The cream will puff up as it boils and then it will reduce down and thicken. Lower heat to a simmer as the sauce reduces by half. This should take at least 10 minutes.
Pour the sauce over the steaks and serve.