1. Coat the steak with 2 tablespoons each of salt and pepper.
Press 1 thyme sprig onto each side of the steak and let stand at
room temperature for 1 hour.
2. Preheat the oven to 350°. In a small saucepan, melt the butter.
Add the minced shallot and garlic and cook over low heat until
softened. Add the green peppercorns, the remaining thyme sprig,
the mustard and 1 teaspoon of pepper and cook for 1 minute,
stirring. Add the Armagnac and cook over moderate heat until
reduced by half, about 5 minutes. Add the red wine and simmer
until reduced by half, about 15 minutes. Stir in the demiglace and
simmer until slightly reduced, about 5 minutes. Add the cream
and simmer until the sauce is reduced to 1 1/2 cups, about 10
minutes. Discard the thyme sprig.
3. Heat the oil in a large cast-iron skillet. Add the steak and cook
over moderately high heat, turning once, until crusty and
browned, 7 minutes total. Transfer the steak to the oven and
roast, turning once, until cooked to 125°, 18 to 20 minutes.
Transfer the steak to a cutting board and let stand for 10 minutes,
then carve the meat from the bone and slice it. Serve with the
green peppercorn sauce and The Cheesiest Mashed Potatoes.
MAKE AHEAD The peppercorn sauce can be refrigerated overnight.
SERVE WITH Steamed spinach.