Buffalo Steak au Poivre
2 - 6 oz Buffalo steaks
4 Tbs. cracked black peppercorn
1 Tbs. vegetable oil
3 oz Armagnac
6.5 oz Dâ€™Artagnan demi-glace
2 Tbs. fresh green peppercorn
6 oz heavy cream
Regular salt to taste
Pre-heat oven to 425Â°F
Season steaks on both sides with salt and cracked black peppercorns.
Heat vegetable oil in oven-proof skillet over high-flame until smoking.
Sear steaks until brown and crusted on both sides.
Put skillet into oven, cook for 4 minutes until medium-rare.
Remove steaks from skillet and reserve.
Over medium-high heat deglaze skillet with Armagnac, add demi-glace and reduce by half.
Add green peppercorns, heavy cream and cook until sauce is thick enough to coat the back of a spoon. Season to taste with salt.
Remove skillet from heat, add steaks and any drippings. Coat steaks with sauce.
Serve with French fries or your favorite potato recipes