Season both sides of the New York Strip steaks with salt and crush the black peppercorns using a mortar and pestle or a heavy skillet. Press the crushed peppercorns into the meat on both sides.

Sear the Steak

In a large skillet, heat olive oil over medium-high heat. Once hot, add the steaks and sear for 3-4 minutes on each side for medium-rare. In the last minute of cooking, add butter to the pan, basting the steaks with the melted butter. Remove steaks and let rest.

Demi Glaze

Make the Demi Glaze

In the same skillet used for the steaks, add the shallots and sauté until translucent. Pour in the brandy and scrape the bottom of the skillet to deglaze. Allow the brandy to reduce by half before adding the beef stock. Let it simmer for about 10 minutes until reduced. Stir in the heavy cream and season with salt.

Roasted Potatoes

Prepare Potatoes

Preheat the oven to 425°F (220°C). Cut baby potatoes in half and place them in a bowl. Drizzle with olive oil, garlic powder, salt, and chopped rosemary, and toss to coat.

Roast Potatoes

Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until golden brown and tender, flipping halfway through.

Seasonal Vegetables

Prepare Vegetables

While the potatoes are roasting, trim the asparagus and peel the carrots. Cut the carrots into sticks.

Sauté Vegetables

In a skillet, heat olive oil over medium heat. Add the asparagus and carrots, season with salt and black pepper, and sauté for about 5-7 minutes, or until tender-crisp.