Trim excess fat from the strip steak, leaving some for flavor.

Coat the steak with canola oil, salt, and crushed peppercorns, patting gently.

Heat a pan over high heat and add the remaining canola oil.

Sear the steak for 3-5 minutes on each side.

Transfer the steak to a low-temperature oven to keep warm.

Deglaze the pan with brandy, veal stock, Dijon mustard, thyme, and heavy cream.

Taste the sauce and add salt and pepper to your liking.

Strain the sauce.

Quickly sauté minced garlic and onion in canola oil until heated through.

Add broccoli raab (rapini) and cook until heated through.

Season with salt and pepper to taste.

Remove the steak from the oven and let it rest for a few minutes.

Plate the broccoli raab and drizzle with fresh lemon juice.

Slice the steak across the grain.

Place the sliced steak on the plate and pour the demi-glace sauce over it.

Serve and enjoy!