Steak with Peppercorn Sauce

• Crush the peppercorns using a rolling pin or the bottom of a saute pan by pressing firmly on them.
• Just before cooking, sprinkle both sides of the steak with salt and black pepper.
• Heat the oil in a cast iron skillet (preferred) or nonstick pan over medium high heat.
• Add steaks and cook the first side for 2 minutes until it has a great crust, then flip and cook the other side. Use a thermometer to achieve your desired temperature. (see notes below)
• Remove the steaks from the heat and allow to rest while you make the sauce.

Sauce

• Add marsala wine into the same skillet and let it simmer rapidly, scraping the bottom of the pan to incorporate the steak drippings into the wine, until it has mostly reduced.
• Add the broth and bring it to simmer rapidly for 2 to 3 minutes or until it reduces by half.
• Turn heat down to medium. Add the cream and peppercorns, stir, then simmer for 1 1/2 to 2 minutes until it thickens (do not let it boil rapidly).
• Taste the sauce and add a pinch of salt if needed.
• Spoon the sauce over the steak to serve. Garnish with parsley.