Steak au Poivre

2 each    12-14 ounce PRIME New York Steak
               Kosher salt
1 Tbsp.   olive oil
2 Tbsp.   unsalted butter
2             Shallots, brunoise (1/8" dice)
1/4 cup   Dry red wine (very good quality, not fruity)
1/4 cup   Cognac or Brandy
3 Tbsp.   heavy cream
2 Tbsp.   unsalted butter
2 Tbsp.   green peppercorns in brine


Season the steak generously with salt and pepper. Heat the olive oil and butter in the pan over medium-high heat and cook the steak on both sides until golden brown (about 3-4 minutes each side for medium-rare.). Remove the steaks and set aside.

Add the shallots, cook for about 1 minute, add the red wine and cognac and allow to flame. Add the cream and butter, shaking the pan. Add the peppercorns and add the steak back into the pan. Shake the pan to coat the steak.