Steak with Pepper Sauce

Take the steak out of the refrigerator at least 30 minutes before cooking to bring it to room temperature. Pat it dry with paper towels, then generously season both sides with salt and pepper.

Heat 1 tablespoon of olive oil in a skillet over high heat until it begins to smoke. Place the steak in the pan and cook for 2-4 minutes per side, depending on your desired doneness (rare, medium-rare, medium). Remove the meat from the pan, place it on a plate, cover with aluminum foil, and let it rest for 5-10 minutes.

In the same skillet, over medium heat, add the remaining olive oil and the chopped shallot. Sauté for 2-3 minutes until softened. Pour in the brandy and scrape up any browned bits from the bottom of the pan. Let the alcohol evaporate (about 1 minute).

Add the beef broth and green peppercorns. Bring to a boil, then reduce by half (about 3-5 minutes). Pour in the heavy cream and simmer for another 2-3 minutes until slightly thickened. Remove from heat, stir in the butter until melted and the sauce is glossy. Taste and season with more salt and pepper if needed.

Slice the rested steak and generously drizzle with the freshly made pepper sauce. Serve immediately, for example, with roasted potatoes or steamed vegetables.