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Ingredients

• 2 thick, premiun steaks (New York strip or filet mignon works best) approx. 6 to 8 oz each.
• 3/4 cup roughly cracked peppercorns (all black or a mixture of black,green and white )
• 1 1/2 cups demi glace or good beef gravy.
• 1/2 cup heavy cream
• 1 T. good brandy
• 1 oz. butter
• 2 tsp. vegetable oil
• pinch of sea salt

Description

Steak Au Poivre As Presented By Chef Garrett, Served At His Locally Owned Restaurant The Downtown Grille. Great Recipe, Love To Add Some Mushrooms To The Sauce.

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