b'SERVES 4FOR THE GREEN PEPPERCORN SAUCE:2 tablespoons olive oil 3tablespoonsfinelychoppedFirst, make the sauce and keep it warm.shallots 2clovesgarlic,finelychopped1 tablespoons grainy mustardTO PREPARE THE GREEN PEPPERCORN SAUCE:2 tablespoons green peppercorns In a saucepan, cook the olive oil, shallots, garlic and grainy mustard over in brinebrine drained and medium heat for 5 minutes, stirring well. Add the green peppercorns.discardedcup brandyAdd the brandy; be careful while doing so, as it may ignite. Increase the heat 1 cups beef stockto high and reduce the brandy by half, stirring well for 1 to 2 minutes. 1 cup whipping creamAdd the stock and cream, and bring to a boil over medium heat. Reduce the tablespoonfinelychoppedheat to medium-low and cook for approximately 20 to 30 minutes, until the fresh parsley sauce is reduced by half. Add the parsley; cook for 5 more minutes.FOR THE STEAKS: TO PREPARE THE STEAKS: 4 New York steaks (totaling Season the steaks with salt and pepper to your liking. Prepare the steaks approximately 3 pounds), using one of the methods below. cut approximatelyinch to1 inch thickOPTION ONE: 1 teaspoon salt, or to tasteBrush the steaks with the extra light olive oil and grill on the barbecue on 1 teaspoon pepper, or to tastemedium-high heat, about 5 to 6 minutes per side. After grilling, place the meat 3 tablespoons extra light olive oilon a tray and cover with foil; let it rest. 1 tablespoons butter (Neededonly if Option Two is usedfor cooking the steaks;see recipe directions.)'