Preparation

Season steaks all over with salt and black pepper. Heat a 25cm HexClad Hybrid Pan over medium high. Add oil to pan and swirl to coat. Add steaks and cook, turning a few times until golden on all sides and an instant-read thermometer inserted into the thickest part registers 55°C for medium-rare, 10–12 minutes. Transfer steaks to a work surface and let rest 15 minutes. 

Meanwhile, wipe excess oil out of pan with a paper towel. Return pan to medium heat and add butter and shallot. Cook, stirring, until shallot is just starting to turn golden, about 1 minute. Pour in sherry and boil until reduced by three quarters, about 1 minute. Add broth and green peppercorns and increase heat to medium-high. Bring to a boil then pour in heavy cream. Continue to boil until sauce is thickened, 5 to 7 minutes. Season with salt and pepper and remove from heat. Keep warm.

Thinly slice steak against the grain and serve topped with green peppercorn sauce.