NEW YORK STEAK WITH PEPPERCORN SAUCE

4 Servings

4 teaspoons cracked black pepper
4 9-ounce (3/4 inch-thick) New York strip steaks
2 tablespoons (1/4 stick) unsalted butter
1/4 cup dry white wine
1/4 cup brandy
2 tablespoons minced shallot
4 garlic cloves, minced
1 cup whipping cream
1 tablespoon '4-peppercorn blend' or whole black peppercorns, crushed
3 tablespoons sour cream

Rub 1/2 teaspoon black pepper on both sides of each steak. Season steaks with salt. Melt butter in heavy large skillet over high heat. Add steaks and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates; tent with foil to keep warm. Add white wine, brandy, shallot and garlic to same skillet and bring to boil, scraping up any browned bits. Boil 1 minute. Add cream and peppercorn blend. Boil until reduced to sauce consistency, about 5 minutes. Remove from heat and whisk in sour cream.
Spoon sauce over steaks.