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