Steak au Poivre on a Weeknight? This Streamlined Recipe Makes It Realistic - WSJ

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Let steaks rest at room temperature for at least 20 minutes before cooking.Meanwhile, set a large pot over medium heat. Add potatoes, enough oil to cover (4-6 cups), garlic, thyme and a good pinch of salt. Simmer gently, making sure oil never boils, until largest potato is tender, 15-20 minutes. Turn off heat. Keep potatoes in oil until ready to serve.Season steaks generously with salt and pepper. Place a large sauté pan over medium-high heat. Once hot, add 2-3 tablespoons oil. After 30 seconds, lay in steaks. (If necessary, work in batches to avoid crowding.) Sear until a golden crust forms, 2-5 minutes. Flip and sear reverse, 2-5 minutes. Continue cooking, flipping frequently, until steaks reach desired doneness, about 6 minutes more for medium-rare. Transfer steaks to a cutting board and let rest at least 5 minutes.Wipe out pan and set over medium heat. Add 2 tablespoons oil, peppercorns and shallots, and sweat until shallots are translucent, 2-4 minutes. Carefully add brandy (it may flame), and cook off alcohol, 1-2 minutes. Add stock and simmer until reduced by half, 3-5 minutes. Add cream and simmer until flavors meld, about 2 minutes.Use a slotted spoon to remove potatoes from oil. (Save oil for another use.) Spoon sauce over steaks and serve with warm potatoes.