New York Steak au Poivre

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hartman Estate in Arlington, Texas in 1984.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 4 New York strips
 * ½ cup black peppercorns freshly cracked
 * ¼ cup butter softened
 * olive oil for cooking
 * 1 teaspoon salt
 * 1 ounce brandy
 * 1 large shallot clove chopped fine
 * ¼ cup parsley
 * 1 cup heavy whipping cream
 * 1 cup beef stock

Directions

 * 1) Place sauté pan over heat and coat bottom of pan with olive oil and allow it to heat to medium hot temperature.
 * 2) While pan is heating season steak with salt then lightly coat each one on both sides with cracked peppercorns thoroughly.
 * 3) Place each steak in pan and sear each side well.
 * 4) Remove steaks and place in oven to complete cooking to desired doneness.
 * 5) Drain pan and add 2 teaspoons soft butter, chopped shallots and additional cracked black pepper.
 * 6) Caramelize shallots and add brandy carefully.
 * 7) Flame brandy and cook 1 minute then add beef stock and heavy cream.
 * 8) Cook until thickened then add remaining butter and whisk until smooth.
 * 9) Place steaks on warmed dinner plate and pour some sauce over top.