Green Peppercorn Filet of Beef with Pear Vinegar Pan Sauce

Directions

1. 1
   Preheat oven to 450 degrees F. In a small bowl combine all the peppercorns, butter and brown sugar, stirring to form a paste. Set aside.
2. 2
   Add the oil to an oven proof or cast iron skillet. Set over medium high heat until the oil shimmers. Pat the steaks dry with a paper towel. Generously salt the filets on both sides. Then smear ¼ of the paste onto each filet.
3. 3
   Add the meat to the hot skillet, peppercorn side down. It will pop and sizzle. Sear until well-browned, about 3 minutes. Flip the meat and move it to the oven to finish cooking to your desired doneness, or to an interior temperature of 125 degrees F for medium-rare. Do not crowd the filets use multiple skillets if necessary.When finished cooking move the filets to a plate to rest. Set the skillet over medium heat. Deglaze the pan with the pear vinegar.
4. 4
   Add the chicken stock and reduce by half until slightly thickened. Strain the sauce into a small bowl. Discard solids.
5. 5
   Serve the steaks, peppercorn side up on a plate with a drizzle of the pear vinegar pan sauce.