Seared Steak With Caramelized Shallots

• 1 teaspoon whole green peppercorns
• 1 teaspoon whole black peppercorns
• 1 teaspoon whole pink peppercorns
• 4 juniper berries
• 1 1 1/2-2 pound porterhouse steak, 1 1/2 inches thick
• 12 large shallots, peeled
• 3 teaspoons vegetable oil
• 4 baking potatoes, peeled and cut into 1-by-2-inch rectangles
• 1 cup red wine
• 2 cups beef broth

1. Preheat the oven to 350 degrees.
2. Combine the peppercorns and juniper berries in a spice mill or coffee grinder.
3. Grind until smooth.
4. Dust the steak with the spice mixture.
5. Refrigerate.
6. Brush the shallots with 1 teaspoon of the oil.
7. Place them in a small roasting pan.
8. Set aside.
9. Using a sharp paring knife, shape the potatoes into rounded ovals.
10. Brush with 1 teaspoon oil and add to the shallots.
11. Roast until shallots and potatoes are tender and golden, about 45 minutes to 1 hour.
12. Set aside.
13. Heat the remaining vegetable oil in a large, cast-iron skillet until hot.
14. Add the steak and cook over medium heat until medium rare, about 5 to 10 minutes per side.
15. Transfer to a cutting board and set aside for 15 minutes.
16. Meanwhile, pour the wine into the pan and bring to a boil over medium-high heat.
17. Simmer until reduced to 1/2 cup.
18. Add the broth and continue simmering until reduced to 1 cup.
19. Pour through a fine-mesh sieve.
20. Set aside.
21. Cut the steak into thin slices, crosswise.
22. Divide the shallots and roasted potatoes in the center of 4 plates.
23. Drape equal slices of meat over the vegetables.
24. Drizzle with 1/4 cup of the sauce.
25. Serve immediately.

whole green peppercorns, whole black peppercorns, whole pink peppercorns, berries, shallots, vegetable oil, baking potatoes, red wine, beef broth

Taken from cooking.nytimes.com/recipes/4086 (may not work)