Peppercorn Steak

• 1 (12 ounce) top sirloin, rib-eye, or T-bone steak, 1-inch thick
• salt to taste
• 2 tablespoons whole black peppercorns, coarsely ground
• oil, or as needed
• 1/2 shallot, minced
• 1/4 cup brandy
• 1/4 cup beef stock
• 1/4 cup heavy whipping cream

1. Season both sides of the steak with salt. Press peppercorns onto both sides of the steak to form a crust.
2. Heat oil in a skillet over high heat. Add steak and cook for 4 minutes on each side. Remove steak and let it rest. Discard oil from the skillet.
3. Return skillet to heat and add shallot. Cook and stir shallot for 1 minute. Pour in brandy. Reduce heat slightly; add stock and heavy cream. Cook until liquid has reduced to a creamy consistency, 3 to 5 minutes. Season with salt. Serve steak with the sauce.

sirloin, salt, black peppercorns, oil, shallot, brandy, beef stock, heavy whipping cream

Taken from www.allrecipes.com/recipe/262850/peppercorn-steak/ (may not work)