- Portion size 6 servings
Preheat oven to 425°F (220°C).
Place peppercorns in resealable bag. Using smooth side of mallet or bottom of heavy saucepan, crush peppercorns to size of sesame seeds. In small bowl, combine peppercorns, garlic, 2 tablespoons (25 mL) of the oil and mustard. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Trim fat from steak. Spread pepper mixture around edges of steaks; sprinkle with salt.
In ovenproof skillet, heat remaining oil over high heat. Sear on both sides until golden brown, about 2 minutes per side. Roast in oven, turning once, for about 15 minutes for medium-rare or until desired doneness.
Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing thinly across the grain.
In same skillet, bring wine and stock to boil, scraping up any brown bits; boil for 2 minutes. Strain through fine meshed sieve; return sauce to skillet. Add cream; boil for 1 minute. Add any accumulated juices from steak to sauce. Serve with steaks.