(my) steak au poivre vert 

stats:

serves 4
takes 25 minutes (10 minutes inactive)

what you need:

4  steaks (filets or new york cuts), organic and grass-fed beef
1½ tablespoons gros sel de Guérande (or sea salt) 
1½ tablespoons fresh French thyme leaves
2 tablespoons + 1 teaspoon green (dried) peppercorns, crushed
1 teaspoon olive oil 
1 teaspoon brandy

how to:

• Room Temperature. Let the steaks come to room temperature. 

• Green Peppercorn Crust. Crush the peppercorns. You can do this one of three ways: (1) use a mortar and pestle; (2) put them in a Ziploc bag and use a meat mallet (or hammer);  or (3) simply pulse peppercorns in a small food processor. Place the crushed peppercorns, salt, thyme leaves, olive oil, and brandy in a small food processor. Pulse just to combine. 

• Crust On Steaks. Lightly press the peppercorn crust on each side of the steaks. The crust is slightly wet so it will adhere nicely to the meat. Set aside

•  Pan-Sear Steaks. Place an oven-proof sauté pan or cast iron skillet over a medium-high flame. Once the pan is hot, add a little butter (I use about a teaspoon per steak or mâitre d’hotel if you have it).  Sear both sides of the steaks (2-3 minutes each side).

• Finish Steaks In Oven. Place pan in an oven preheated to  350 degrees Fahrenheit. Roast steaks to finish cooking.  Remove the steaks from oven when they have a contracted, yet juicy appearance. For medium rare, remove when steak register 120-122 degrees on an instant read thermometer. For medium, remove at about 125 degrees.

• Rest. Let the steaks rest so the juices can redistribute (wait 10 minutes before cutting into them). When the temperature reaches 125 degrees Fahrenheit, the steaks are medium rare. 

• Plate. While steaks are resting, place a generous dollop of the fennel purée  (see recipe) on each plate. Cut the steaks in half and place the steak, cut side up, on top of the purée. 

• Serve. Enjoy warm.