Strip Steak au Poivre over Porcini Mushroom Sea Shells

Serving Size: 4-6
Prep Time:  10 Minutes
Cook Time: 1 Hour, 5 Minutes
Total Time:  1 Hour, 15 Minutes


1 lb. Pappardelle’s Porcini Mushroom Sea Shell
2 (1-1/2"-thick) New York strip steaks (about 1-1/2 lb. total)
Salt & pepper, to taste
1 Tbsp. whole black peppercorns, crushed in mortar
2 Tbsp. vegetable oil
2 cloves garlic, smashed,
2 cloves garlic, minced
4 sprigs thyme
4 Tbsp. unsalted butter, divided
1 large shallot, finely chopped
1/3 cup cognac (or dry sherry or brandy)
2/3 cup heavy cream


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and set aside.
  2. Pat steaks dry and season top, bottom and sides with salt & pepper. 
  3. Heat oil in a large cast iron skillet over medium-high heat. Cook steaks, undisturbed, until a deep golden brown crust forms underneath, about 3 minutes. Turn over and cook on second side until golden brown, about 3 minutes. Stand steak on its side and roll to achieve crust on edges, about 2 minutes per side.
  4. Reduce heat to low. Add smashed garlic, thyme sprigs, and 1 Tbsp. butter to the pan. Cook for about 2 minutes, basting steak continuously, until an instant-read thermometer inserted into the thickest part of each steak registers 120°F. Transfer steaks to a cutting board and let rest 10 minutes.
  5. Meanwhile, combine shallot, minced garlic, crushed peppercorns, and remaining 2 Tbsp. butter in the same skillet and cook, stirring often, until shallot and garlic are softened but not browned, about 3-5 minutes. 
  6. Remove from heat and add cognac to pan. Set over medium heat and cook until cognac is mostly evaporated and spoon leaves streaks in skillet while stirring, about 1–2 minutes. Add cream, bring to a simmer, and cook until sauce coats spoon, about 1 minute. Season with salt & pepper.
  7. Divide the pasta into serving dishes. Drizzle peppercorn sauce over pasta. Place steak on top. Serve and enjoy!