The preparation involved 1/4 cup of green mysore peppercorns, 2 tablespoons tellicherry peppercorns, 2 tablespoons white peppercorns, all run through the mortar & pestle and packed onto the top and bottom of the steaks. To a large saute pan, 1 Tbsp of unsalted butter and a splash of grapeseed oil were brought up to medium high heat, the steaks were added and the pan was covered for 4 minutes. This helped to crust the steaks, which were then flipped and the pan recovered for another 4 minutes. I reserved the steaks, then made a pan sauce. I added 3 minced shallots, a dash of salt, a couple splashes of cheap brandy, and a 1/2 cup of port. This was simmered, then after killing the flame, I added another splash of brandy and lit the fumes. The steaks were returned to pan and covered over medium-low heat for another 4 minutes. The steaks were then finished under the broiler (these were 2"+ steaks) for 3 minutes. To the pan I added a healthy dose of heavy cream, briefly deglazed and then this sauce was used to finish the steaks.
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