Ingredients

• 4 (6 to 8-ounce) strip steaks, 1-inch thick
• 1 teaspoon White Seasoning Mixture
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 shallot finely minced
• 4 ounces sliced mushrooms (wild is best)
• ½ teaspoon kosher salt
• 4 tablespoons cognac
• ½ cup beef stock or broth
• 1 tablespoon chopped fresh tarragon
• 1 cup heavy cream
• 1 tablespoon brined green peppercorns, drained and crushed

Directions

Preheat oven to 200^o F.

Sprinkle steaks with white seasoning mixture. Heat oil in a 12-inch sauté pan over medium heat. Add steaks and brown on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a plate in oven to keep warm.

Add the butter, shallot, mushrooms and salt to the sauté pan. Sauté for 2-3 minutes. Add the cognac and scrap the fond or crispy bits from bottom of pan. Add the beef stock and tarragon and allow the liquid to reduce for 2 to 3 minutes over medium-high heat. Add the heavy cream and green peppercorns. Reduce until the sauce thickens enough to coat the back of a spoon about 5 to 7 minutes.

Taste and adjust salt and pepper.

To serve: place steaks on plates, top with sauce, and serve immediately.