w 2 - 8 oz steaks
w 4 Tbs. cracked black peppercorn
w 1 Tbs. vegetable oil
w 3 oz Armagnac
w 6.5 oz demi-glace
w 2 Tbs. fresh green peppercorn
w 6 oz heavy cream
w Regular salt to taste
Pre-heat oven to 425°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.