N.Y. STEAK IN GREEN PEPPERCORN SAUCE

4 NY steaks (1-inch thick)
1 1/2 tbsp. vegetable oil, divided use
FOR THE SAUCE:
1 tbsp. green peppercorns
2 tbsp. heavy cream
1 tbsp. butter
3/4 lb. mushrooms (cleaned and sliced)
2 shallots, chopped
1 tbsp. chopped parsley
1/4 cup cognac
1 cup heavy cream
Salt and pepper

TO PREPARE THE STEAKS:
Preheat oven 150 degrees.

Cook steaks in two batches using the following procedure. Heat half of oil in large frying pan. When hot add meat and cook 3 to 4 minutes over high heat. Turn meat over. Season well and continue cooking 3-4 minutes. Remove meat from pan and keep steaks hot in oven.

TO PREPARE THE SAUCE:
With a mortar and pestle or in a blender, combine peppercorns and 2 tbsp. heavy cream. Set aside.

Heat butter in a skillet. Saute mushrooms, shallots, and parsley. Add cognac and cook off alcohol.

Add peppercorn mixture. Simmer.

Add remaining cream, salt and pepper, and remove from heat. Keep sauce warm.

TO SERVE:
Pour sauce over cooked steaks.