Ingredients
20 oz Teres Major (serves 2-3)
Neutral vegetable or grapeseed oil
Kosher salt
¼ cup black peppercorns (or mixed peppercorns), coarsely crushed
1 Tablespoon minced shallot, or 1-2 cloves minced garlic
1/2 cup dry red wine (red wine can be substituted for cognac, sherry, or brandy)
1 cup beef stock (if using store bought, opt for low sodium)
2 Tablespoons unsalted butter, room temperature
Chopped herbs such as flat-leaf parsley or thyme for garnish, optional
Instructions
Remove steak from the refrigerator 45 minutes to an hour before cooking.
Pat dry.
Fifteen minutes before cooking, rub the steaks with just a bit of oil, season generously with kosher salt.
Spread the crushed peppercorns on a plate or shallow dish and press the steak into the pepper on all sides to make sure it adheres.
Heat a cast iron skillet over medium high heat. Once the skillet is very hot, about 10 minutes, add a tablespoon or so of oil and swirl to coat the pan.
Place the steak into the pan and sear for about 60 seconds.
Turn the steak and sear on all sides for 60 seconds for a total of about 4 minutes.
Take the internal temperature of the meat. You are shooting for right around 128F for medium rare (the steak will continue to cook for a few minutes while resting).
If the meat is not there, cook an additional 30 seconds or so per side until you reach the target temperature.
Remove the pan from the heat and the meat to a cutting board, and cover it loosely with foil to rest.
Put the pan–drippings, peppercorns and all–back over medium high heat add the shallot or garlic.
Saute for a couple of minutes to soften, pour in the wine to deglaze pan and reduce by half.
Add beef stock and allow to reduce until sauce coats the back of a spoon or by half.
Taste and adjust seasonings if necessary. If you salted your meat liberally, it won’t need anything.
Remove the pan from the heat and add the butter, swirling the pan and stirring gently until the sauce is thick and glossy.The butter adds richness and helps to mellow any harshness from the wine reduction.
Slice the steak into medallions and arrange on a platter or individual plates.
Dress with the sauce and sprinkle with the optional herbs.
Serve immediately.
