Two 10-12 ounce New York strip steaks
1/2 tsp black peppercorns
1/2 tsp red peppercorns
1/2 tsp green peppercorns
1/2 tsp white peppercorns
2 tsp fennel seed
1 tsp olive oil
1/4 cup good Cognac
1/2 cup heavy cream
1 tbsp chopped parsley for garnish
kosher salt to taste
1. Mash whole peppercorns using the bottom side of a pan. Using a rocking motion, crack them in half. Place them in the pan.
2. Remove the butcher twine and sprinkle the peppercorn on all sides of the steak. Rub the funnel seeds on all sides, and then salt all over.
3. On a hot sauté pan on high heat, add olive oil. Wait until the pan smokes. Sear meat to desired temperature. For medium rare, sear for 4-6 minutes on all sides. Set aside to rest on the serving plate.
4. Deglaze pan with Cognac and reduce to au sec (almost gone). When deglazing with alcohol, always take the pan off the flame first. Then pour the alcohol, and then put the pan back on the heat. To flambé, tilt the pan a little and let the liquid reduce until the flame is out. Add in cream and reduce by half.
5. Adjust the seasonings of the cream sauce with salt.
1. Place the steak on a plate or cutting board.
2. Pour the Cognac sauce over the steak and garnish with fresh chopped parsley.
4. Let the steak rest for about 10 minutes, and then serve.