Pepper adds the perfect hit of heat to tender steak, which, for this recipe, should be 1/2 to 1 inch (1 to 2.5 cm) thick. For extra flavour, top it off with Herb Butter, one of the Aiolis or a sprinkle of crumbled blue cheese.
ingredients
directions
Preheat oven to 425°F (220°C).
Place peppercorns in resealable bag.
Using smooth side of mallet or bottom of heavy saucepan, crush peppercorns to size of sesame seeds.
In small bowl, combine peppercorns, garlic, 2 tablespoons (25 mL) of the oil and mustard. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Trim fat from steak.
Spread pepper mixture around edges of steaks; sprinkle with salt.
In ovenproof skillet, heat remaining oil over high heat.
Sear on both sides until golden brown, about 2 minutes per side.
Roast in oven, turning once, for about 15 minutes for medium-rare or until desired doneness.
Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing thinly across the grain.
In same skillet, bring wine and stock to boil, scraping up any brown bits; boil for
2 minutes.
Strain through fine meshed sieve; return sauce to skillet.
Add cream; boil for
1 minute.
Add any accumulated juices from steak to sauce. Serve with steaks.