How to make it

  • In a heavy pot heat cream until it bubbles then set aside and keep warm.
  • In another heavy pot combine roux with demi-glace, wine, sage, basil, 1-1/2 teaspoons pepper, salt, oregano and mustard.
  • Bring to boil then reduce heat and cook 3 minutes.
  • Stir in brined peppercorns.
  • Add hot cream and mix well.
  • Set aside and keep hot.
  • Prepare steaks in cast-iron skillet.
  • When steaks are done to your liking remove from pan and set aside to keep warm.
  • Add cream sauce to pan and deglaze.
  • Remove from heat and divide among 4 serving plates.
  • Press remaining crushed pepper onto top of each piece of meat and set in the pool of sauce.
  • Top with chives and serve with sautéed mushrooms.

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