Steak au Poivre

Preparation

1. Preheat the oven to 400℉/200℃. Place the beef on a plate at room temperature for about 30 minutes.
2. Boil potatoes in a HexClad 3QT/3 L Hybrid Saucepan full of salted water for 10 minutes until tender. Drain in a colander and let dry for 5 minutes.
3. Heat a HexClad 12"/30 cm Hybrid Fry Pan with oil, add potatoes and baste them in the oil and fry for a few minutes. Season with salt and then place the pan in the oven to roast for 45 to 55 minutes until golden. Flip the potatoes every 10 minutes so they are golden all over.
4. Season the steak with salt and pepper. Cook in a HexClad 12"/30 cm Hybrid Fry Pan until caramelized on each side, about 3 to 5 minutes. Add the butter, thyme, rosemary and garlic. Once the butter melts, spoon the butter over  the steak. 
5. Move the pan into the oven and cook until the steak reaches an internal temperature of 125°F/52°C, about 18 to 20 minutes. Remove steak to a cutting board and let rest for 15 minutes before slicing.
6. While steak rests, return the pan to medium heat–careful, pan will be very hot! Add shallots and minced garlic and cook until soft and fragrant, about 1 minute. 
7. Turn off the heat and add brandy to deglaze the pan. Using a stick lighter or long match, set the brandy on fire. Stand back and have a lid nearby to put out flames if needed. Let alcohol cook off, about 1 minute. 
8. Return the pan to high heat and add the stock. Bring to boil and continue to boil until reduced by half, about 5 minutes. Stir in the cream and green peppercorns and cook until thickened, about 3 to 5 minutes more. Season with salt and pepper.  
9. Slice the steak and drizzle the sauce over it. Serve with potatoes, broccoli and remaining peppercorn sauce.