Behind the Recipes
Buffalo Steak au Poivre by D'Artagnan
Makes 2 servings
INGREDIENTS:
2 - 8 oz. Buffalo steaks
4 tablespoons cracked black peppercorn
1 tablespoons vegetable oil
3 oz. Armagnac
6.5 oz. D'Artagnan demi-glace
2 tablespoons fresh green peppercorn
6 oz. heavy cream
salt to taste
PREPARATION:
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. Add green peppercorns, heavy cream and cook until sauce is thick enough to coat the back of a spoon.
8. Season to taste with salt.
Plating:
Remove skillet from heat, add steaks and any drippings. Coat steaks with sauce. Serve with french fries or your favorite potato recipes.
Recipe courtesy of D'Artagnan
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