- 4 [1-inch / 2.5-cm] thick steaks, [8-ounce / 227-g each]
- 2 or 3 cloves garlic, minced
- 2 tablespoons [30 mL] virgin olive oil
- Salt
- Freshly ground black pepper
Green Peppercorn Sauce
- 4 tablespoons [60 g] unsalted butter
- 1/4 cup [60 mL] whole green peppercorns
- Salt
- Freshly ground black pepper
- 1 tablespoon [15 mL] Cognac
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- Rinse then pat dry steaks.
- Carefully trim away all visible fat.
- Combine minced garlic and olive oil.
- Pour over steaks and leave to marinate, refrigerated, for 2 to 4 hours.
- Season steaks with salt and freshly ground black pepper.
- Broil steaks fro approximately 5 to 7 minutes per side, until meat only has a hint of pink.
- Meanwhile, prepare green peppercorn sauce.
- Serve, along with green peppercorn sauce.
Green Peppercorn Sauce
- Melt butter into a small saucepan.
- Stir in whole green peppercorns; sprinkle to taste with salt and freshly ground black pepper.
- Stir in Cognac.
- Heat to boiling, yet do not let boil, stirring occasionnally.
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