-
1
Season each side of the steak with about a teaspoon of salt.
-
2
Lightly oil both sides of the steak and coat each side with half of the crushed peppercorns.
-
3
Note: It will look like too much pepper, but just go with it.
-
4
Let the steak sit at room temperature for about 30 minutes.
-
5
Preheat your oven to 425 degrees .
-
6
Heat a large heavy oven-safe pan (I recommend cast iron) over medium-high heat.
-
7
Add the remaining oil and half of the butter to the pan.
-
8
Sear each side of the steak until it is browned nicely.
-
9
Move the pan to the oven and cook for 10 minutes (for medium rare).
-
10
Mix the beef base and hot water well in a small bowl and set aside.
-
11
Remove the pan from the oven, move the steak to a platter, tent with foil, and let it rest.
-
12
Put the pan on a burner at medium heat.
-
13
Add the beef base and water mixture and bring just to a boil while scraping the fond (brown bits) from the bottom of the pan.
-
14
Add the mustard and cognac/brandy and continue stirring until the mustard is well-incorporated.
-
15
Add the remaining butter and heavy cream and stir to combine.
-
16
Adjust the seasoning of the sauce with salt to taste.
-
17
Reduce the heat and continue cooking the sauce until it coats the back of a spoon.
-
18
Slice the steak across the grain to about 1/4 and serve drizzled with the sauce.
-
19
I served mine with Yukon gold potatoes and yellow onion wedges that were roasted with olive oil, salt, and pepper.
