👨🍳 Method
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1
Coarsely crush the black peppercorns using the flat of a knife.
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2
Heat the peanut oil in a non-stick pan until smoking hot.
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3
While the oil heats, season the steaks on all sides with black pepper and salt.
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4
Sear the steaks over high heat to your desired doneness, approximately 3 minutes per side.
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5
Remove the steaks from the pan and keep them warm by covering with aluminum foil.
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6
Pour out the remaining peanut oil while preserving the browned bits on the pan bottom.
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7
Stir the pan drippings with the Calvados, then add the heavy cream.
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8
Add the crushed black peppercorns to the sauce.
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9
Let the sauce simmer until it reaches the desired consistency.
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10
Pour any accumulated meat juices from the aluminum foil into the sauce.
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11
Taste and adjust seasoning with pepper and salt as needed.
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12
Serve immediately with fresh-cut fries.
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