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1
To plump the raisins, heat the cognac in a small saucepan over low heat just to simmering.
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2
Remove from the heat.
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3
Add the raisins and set aside to plump, about 30 minutes.
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4
To pan-fry the steak, combine the white, black, and green peppercorns and allspice in a shallow bowl.
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5
Season the steaks with salt on both sides and press the peppercorns into one side of the steak.
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6
In a large skillet, heat the oil over medium-high heat.
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7
Add the steaks, without crowding, pepper side down first, and cook each side for 3 to 5 minutes for medium-rare.
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8
Transfer the meat to a warm platter and cover with aluminum foil to keep warm.
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9
To make the pan sauce, pour off the fat from the skillet.
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10
Remove the skillet from the heat and add the raisins and cognac.
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11
Return the pan to high heat and bring to a boil.
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12
(If you have a gas cooktop especially, watch for flame-ups.)
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13
Cook until the mixture is reduced by half, about 2 minutes.
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14
Add the beef stock, decrease the heat to medium, and cook until slightly reduced, an additional 2 minutes.
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15
To finish the sauce with butter, remove the pan from the heat and whisk in the butter, one piece at a time.
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16
Taste and adjust for seasoning with salt.
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17
No additional pepper is necessary.
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18
To serve, return the steaks and any accumulated juices to the skillet and baste with the sauce.
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19
Serve immediately.
