4 ribeye steaks
1 1/2 tbsp. coarsely crushed black peppercorns
4 tbsp. unsalted butter
1/4 cup minced shallots
2 scallions, chopped (white & green parts separated)
1 3/4 cups unsalted beef broth
1/4 cup cognac or brandy
2 tbsp. brined green peppercorns, drained & slightly crushed*
1 cup heavy cream
1/4 - 1/2 tsp. Kosher salt
1 tbsp. flat-leaf parsley, minced (optional) for garnish
*If you can't find brined green peppercorns, you can make your own: add 2 tbsp. dried green peppercorns to 1 cup of very hot water, 2 tsp. kosher salt and 1/4 cup of white wine vinegar. Stir, cover, and let soak for 2 hours or overnight. Drain before using.
1. Crush the black peppercorns coarsely using a mortar and pestle. Coat both sides of the steaks with the crushed peppercorns and a sprinkling of kosher salt.
2. So as not to overcrowd the steaks when cooking, cook the steaks in two batches. Heat 4 tbsp. of butter in the pan and heat over medium high heat. Add two steaks to the pan and cook them 5-6 minutes each side for medium. Remove the steaks to a platter, tent with foil, and set aside (inside an oven that's not on is a perfect place). Repeat with the remaining two steaks.
4. In the same pan with the pan drippings, add the minced shallots and the chopped white parts of the scallions. Saute briefly and add the cognac to deglaze. Add the beef broth and crushed green peppercorns and simmer for 15 minutes until reduced.
5. Add the heavy cream to the sauce and cook until thickened. Pour any juices that have rendered out from the steaks into the sauce, stir, and remove pan from the heat.
6. Place the steaks onto individual serving plates and ladle sauce over each. Garnish with the sliced green parts of scallions and minced parsley.