4 Top Loin Steak, 3/4-inch thick
1 Tablespoon Kosher Salt
2 Tablespoons Black Peppercorns, whole
1 Tablespoon Vegetable Oil
1/3 Cup Shallots, chopped fine
1/4 Cup Unsalted Butter, cut into 4 pieces
1/2 Cup Stock
3/4 Cup Heavy Cream
Preheat oven to 200 degrees. Pat steaks dry and season both sides with kosher salt.
Coarsely crush peppercorns in a sealed plastic bag with a meat pounder or bottom of a heavy skillet, then press pepper evenly onto both sides of steaks.
Heat a 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot, about 3 minutes, then add oil, swirling skillet, and saute steaks in 2 batches, turning over once, about 6 minutes per batch for medium rare.
Transfer steaks as cooked to a heat proof platter and keep warm in oven while making sauce.
Pour off fat from skillet, then add shallots and half of butter (2 tablespoons) to skillet and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, 3 to 5 minutes. Add stock and boil, stirring, until reduced to a glaze, 2 to 3 minutes. Add cream and meat juice accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes. Add remaining 2 tablespoons of butter and cook over low heat, swirling skillet, until butter is incorporated. Serve sauce with steaks.
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