T-Bone Steak with Crushed Peppercorns

Serves 2 | 


1 tablespoon black peppercorns, crushed
1 tablespoon white peppercorns, crushed
Kosher salt, to taste
2 T-bone steaks, about 16 ounces each
1 tablespoon cooking oil, almond or safflower
1/2 cup port or dry sherry
1/4 cup brown veal stock
1/2 cup heavy cream
2 tablespoon unsalted butter, chopped
2 tablespoon green peppercorns


  1. Pour crushed black and white peppercorns and kosher salt in a heavy saucepan. Pour cooking oil in the pan. Bring to high heat. Once hot, place steaks in skillet and cook for
  2. minutes per side (for medium rare). Remove steaks from skillet and transfer to a warm plate and cover.
  3. Pour grease out of skillet. Pour port into skillet. Bring skillet to a simmer, reduce liquid to half. Pour veal stock and heavy cream into skillet. Stir liquids and cook until liquids are reduced to half. Slowly whisk small amounts of butter into skillet. Season with salt to taste.
  4. Transfer steaks to serving plates. Pour equal amounts of skillet sauce over steaks. Sprinkle green peppercorns over top and enjoy.