Steak au Poivre Green

Mix black peppercorns and 2 Tablespoons of the crushed green peppercorns on a large plate. Season the steaks on both sides with salt and then press meat into the peppercorns on both sides to coat.

Heat oil in a heavy saute pan over a medium high heat. Place steaks in pan and sear over the high heat for about 3-4 minutes per side for medium rare.

While meat cooks, mince shallot. Move meat to a cutting board to rest and cover with a foil tent.

Meanwhile, pour off fat in the pan and return in to the stove over a medium flame. Melt butter in the pan and scrape up the meat stuck to the pan as the butter melts.

Add shallots and saute for 2-3 minutes until softened. Add brandy and cook down until only 3-4 tablespoons remain. Add broth, cream, and reserved 1 Tablespoon green peppercorns.

Cook for a few minutes until slightly thickened. Taste and add salt as necessary.

To serve, plate steak with toasted country bread and spoon sauce over both the meat and the bread.