For best results use Certified Angus Beef^® brand

Steak Au Poivre for Two

1 (16-ounce) Certified Angus Beef^® strip steak
2 tablespoons whole peppercorn blend (black, white, red, green)
1 teaspoon kosher salt
1 tablespoon vegetable oil
3 tablespoons butter (dice 2 tablespoons into small cubes and keep refrigerated)
1 tablespoon minced shallot
1/4 cup brandy
1/4 cup beef stock
1 teaspoon Dijon mustard
2 tablespoons sour cream

Crack peppercorns with the back of a skillet. Cut strip steak in half. Press cracked pepper firmly into both sides of each steak. Season with salt.
Heat oil and 1 tablespoon butter in medium sauté pan over medium high heat. When butter foams, place steaks in pan, pressing firmly. Lower heat to medium and sear about 5 minutes on each side. Transfer steaks to a clean plate and tent with foil to keep warm.
Add shallots to the pan and, holding the pan away from heat, add brandy. Return pan to medium high heat. Expect a flame while the alcohol burns off. Cook a minute until brandy thickens. Add stock, bring sauce back to a boil and reduce until thickened to a sauce consistency.
Whisk in Dijon, sour cream and cold butter. Taste sauce and add salt to taste; remove from heat. Spoon sauce on plates and place steaks on top.