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Delmonico With Three Peppercorn Sauce

Recipe by: BBQGuide

Prep time:

Serves: 2

2 - 12 oz. rib eye steaks
1 tbsp. butter, clarified
1/2 cup cognac
1/2 cup dry white wine
2 cups heavy cream
1 cup veal demiglace
1 tbsp. each: green, pink, cracked black peppercorns
1 tbsp. unsalted butter salt & freshly ground black pepper

Season steaks with salt and pepper.

Heat clarified butter in a skillet over high heat. When hot, add the steaks. Cook at high heat until medium rare, about 8 minutes. Remove steaks from pan and keep warm.

Pour any fat from pan and deglaze with white wine and cognac. Reduce by two thirds and add heavy cream. Bring to a boil. Add demiglace and reduce by half.

Stir in peppercorns, and whisk in butter. Pour over steaks and serve.

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