Porcini-Seasoned Steak au Poivre

Ingredients

• ¼ ounce dried porcini mushrooms, broken into pieces
• 1½ tablespoons whole black peppercorns
• Kosher salt and ground black pepper
• 1 tablespoon neutral oil
• 2 1-pound beef strip steaks or ribeye steaks, trimmed
• 2 tablespoons salted butter
• 1 medium shallot, minced
• 4 tablespoons brandy, divided
• ¼ cup crème fraîche
• Finely chopped fresh chives, to serve

Instructions

1. Pulverize the porcini; mix part with water and the rest with ground peppercorns and salt, then rub over the steaks.
2. Sear steaks in neutral oil to 120°F for medium-rare, flipping halfway; transfer to a platter.
3. Cook butter and shallot, deglaze with brandy, add porcini water, reduce, whisk in crème fraîche and remaining brandy, then sauce sliced steaks and garnish with chives.