Buffalo Steak au Poivre

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

  1. Pre-heat oven to 425°F

  2. Season steaks on both sides with salt and cracked black peppercorns.

  3. Heat vegetable oil in oven-proof skillet over high-flame until smoking.

  4. Sear steaks until brown and crusted on both sides.

  5. Put skillet into oven, cook for 4 minutes until medium-rare.

  6. Remove steaks from skillet and reserve.

  7. Over medium-high heat deglaze skillet with Armagnac, add demi-glace and reduce by half.

  8. Add green peppercorns, heavy cream and cook until sauce is thick enough to coat the back of a spoon. Season to taste with salt.

  9. Remove skillet from heat, add steaks and any drippings. Coat steaks with sauce.

  10. Serve with French fries or your favorite potato recipes