4 (14-ounce) strip steaks, trimmed
Kosher salt
Freshly ground black pepper
1 tablespoon butter
1/2 cup minced shallots
1 tablespoon green peppercorns, preferably in brine, lightly crushed
1/4 cup brandy
2 tablespoons Dijon mustard
1 teaspoon lemon juice
2 teaspoons lemon zest
2 tablespoons Worcestershire Sauce
1/2 cup veal stock, home-made or store-bought
4 sprigs fresh tarragon, washed, dried, leaves finely chopped
4 (14-ounce) strip steaks, trimmed
Kosher salt
Freshly ground black pepper
1 tablespoon butter
1/2 cup minced shallots
1 tablespoon green peppercorns, preferably in brine, lightly crushed
1/4 cup brandy
2 tablespoons Dijon mustard
1 teaspoon lemon juice
2 teaspoons lemon zest
2 tablespoons Worcestershire Sauce
1/2 cup veal stock, home-made or store-bought
4 sprigs fresh tarragon, washed, dried, leaves finely chopped
1 1/2 pounds small fingerling potatoes, washed and dried
Pinch coarse sea salt
15 bay leaves
1 1/2 pounds small fingerling potatoes, washed and dried
Pinch coarse sea salt
15 bay leaves
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