New York Steaks In Green Peppercorn Sauce

• 1 1/2 tablespoons vegetable oil
• 5 New York strip steaks, 1-inch thick
• 1 tablespoon green peppercorn
• 2 tablespoons heavy cream
• 1 tablespoon butter
• 3/4 lb mushroom, cleaned and sliced in thirds
• 2 shallots, chopped
• 1 tablespoon fresh parsley, chopped
• 1/4 cup cognac
• 1 cup heavy cream
• salt and pepper

1. Preheat oven to 150u0b0F.
2. Cook steaks in two batches using the following procedure. Heat half of oil in large frying pan. When hot, add meat and cook 3 to 4 minutes over high heat.
3. Turn meat over, season well and continue cooking 3 to 4 minutes. Remove meat from pan and keep steaks hot in oven.
4. Place peppercorns in small bowl and add 2 tablespoons cream. Mash together and set aside.
5. Add butter to pan and heat. Cook mushrooms, shallots and parsley 3 minutes. Season.
6. Add cognac and cook 3 minutes over high.
7. Mix in rest of cream and peppercorn mixture; cook 4 to 5 minutes over high.

vegetable oil, new, green peppercorn, heavy cream, butter, mushroom, shallots, fresh parsley, cognac, heavy cream, salt

Taken from www.food.com/recipe/new-york-steaks-in-green-peppercorn-sauce-191145 (may not work)