1 Tbs whole black peppercorns
2tsp chopped fresh thyme
Kosher salt
Two 1 ½ inch boneless tenderloin or
1 Tbs canola or grapeseed oil
2 Tbs unsalted butter
¼ cup finely diced shallot
1/3 cup plus 1 tsp
½ cup heavy cream
1 Tbs chopped fresh tarragon.
Crack the peppercorns with a mortar and pestle, or with a bottom of a small heavy skillet.
Sprinkle 1 tsp of the thyme and 1 tsp salt evenly on both sides of the steaks and then pat peppercorns on both sides. Let steaks sit at room temperature for 30 min.
Heat oven to 425F.
Turn on stoves exhaust fan and heat a heavy 10 inch ovenproof skillet over medium high heat for 2 min, until hot.
Add oil and when hot, add steaks and cook 2-3 min each until browned and they release from the pan.
Transfer skillet to oven and cook for 4-78 minutes until an instant read thermometer reads 125f for rare, 130 for medium rare and 135 for medium. Transfer steaks to a plate and tent with foil.
Pour off any fat in the pan. Melt butter in the skillet over medium heat, and add the shallot. Cook for 2 min until softened. Remove the pan from the heat and add 1/3 cup
Add cream, tarragon, 1 tsp thyme and any accumulated juices from the resting steaks.
Bring to a boil and reduce to a simmer and cook stirring frequently until reduced, about 2- 3 minutes more.
Stir in the remaining 1 tsp of
Spoon sauce over the steaks and serve.
