2 (16-ounce) Certified Angus Beef® NY Strip steaks, 2 tablespoons whole peppercorn blend, 1 teaspoon kosher salt, 1 tablespoon vegetable oil, 3 tablespoons butter (dice 2 tablespoons into small cubes and keep refrigerated), 1 tablespoon minced shallot, 1/4 cup brandy, 1/4 cup beef stock, 1 teaspoon Dijon mustard, 2 tablespoons sour cream
- Crack peppercorns with the back of a skillet. Press cracked pepper firmly into both sides of each steak. Season with salt.
- Heat oil and 1 tablespoon butter in medium sauté pan over medium high heat. When butter foams, place steaks in pan, pressing firmly. Lower heat to medium and sear about 5 - 10 minutes on each side depending on thickness. Transfer steaks to a clean plate and tent with foil to keep warm or place in preheated oven at 370°F for up to 10 minutes if the desired internal temperature has not been reached. A steak that is thicker than 1 1/4" usually requires the minutes in the oven.
- Add shallots to the pan and, holding the pan away from heat, add brandy. Return pan to medium high heat. Expect a flame while the alcohol burns off. Cook a minute until brandy thickens. Add stock, bring sauce back to a boil and reduce until thickened to a sauce consistency.
- Whisk in Dijon, sour cream and cold butter. Taste sauce and add salt to taste; remove from heat. Spoon sauce on plates and place steaks on top.
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