Steak au Poivre

Grass fed beef tends to be less marbled but far more flavourful than its grain fed counterpart. Since the tenderloin has no fat on either animal the Manitoba grass fed Galloways at Townsend give this dish a rich beefy flavour.

4 thickly cut Townsend grass fed Galloway tenderloin steaks
1 Tbsp kosher salt
2 Tbsp whole mixed colored peppercorns
2 tsp fennel seeds
1 Tbsp vegetable oil
¼ c butter, diced and chilled
½ c Cognac or other brandy
½ c homemade brown veal or beef stock
¾ c heavy cream

Remove steaks from refrigerator 20 minutes in advance and pat dry.
With a mortar and pestle or spice grinder coarsely grind peppercorns and fennel seeds. Liberally cover steaks with peppercorn mixture. Patting on firmly to adhere to steaks. Salt both sides of steaks after the peppercorns are pressed on for the salt will inhibit the pepper to adhere to steaks.

Heat the oil on high, add tsp butter swirling the pan as the butter melts. When the butter begins to foam lower the heat to medium. Lay the steaks in and cook for 4 minutes spooning butter and juices over. Using tongs flip the steaks onto the other side and cook another 4 minutes spooning juices over. Using tongs standing the steaks on their edges cook edges for 2 minutes. Remove from heat and allow to rest tented with foil to keep warm.

De glaze pan by pouring in Cognac or brandy in the saucepan and cook, scraping up the browned bits in pan till liquid is syrupy. Add the veal stock and boil for 2 minutes. Stir in cream and rest of the chilled butter bit by bit. Adjust seasoning and strain sauce through a sieve. Coat steaks with sauce and serve the extra along side steaks.