Strip Steaks with Green Peppercorn Sauce
Ingredients
- 4 (1″-thick) strip steaks (about 2 1/2 lbs. in all)
- Salt
- 1 tbsp. extra-virgin olive oil
- 2 shallots, finely chopped
- 1 1⁄2 cups ruby port
- 2 cups beef stock
- 1 cup heavy cream
- 1⁄4 cup brine-cured green peppercorns, rinsed and coarsely chopped
- 2 tsp. white wine vinegar
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