Pan Seared Steak with a Green Peppercorn Sauce

Step 1: Steak or Pork ... Bring your steak or pork chops to room temperature. Season well with salt and pepper on both sides. Pan saute in an oven proof pan (I prefer cast iron) on medium high-high heat in the butter and olive oil, until the first side is golden brown. Obviously, times will be different depending on the cut of beef or pork you are using. Transfer to the oven and finish cooking (at 400 degrees) until the steak or pork it is done to your liking. Remember, this recipe is about the sauce; so cook your meat accordingly. Once your steak or pork are cooked; transfer to a serving platter and cover with foil to let rest. They need to rest at least 10 minutes which will give you time to make your sauce.

Step 2: Sauce ... In the same pan with the pan drippings, set back on the stove top on medium heat. Add the shallots and cook for just a minute to slightly soften. Then add the marsala wine to deglaze the pan, scraping up the bits from the bottom of the pan. Add the broth and let the sauce reduce for 7 minutes, on medium to medium high heat (almost boiling) until almost reduced in half. Finish the sauce by adding the peppercorns, mustard, and cream and cook another 3 minutes. Then, finish with the tarragon and season with salt and pepper.

Step 3: Finish and Serve ... Top your steak, chop or tenderloin or pork with the sauce and ENJOY!