Steak Au Poivre The Peck House Empire, Colorado

From Gary St Claire, Peck House Restaurant

Ingredients: (serves 2)

10-11 oz. New York steak, trimmed

Cracked black pepper

¼ C. clarified butter

¼ tsp granulated garlic

2 dashes Worcestershire sauce

¼ C. cabernet

Splash of brandy

Directions:

Melt butter in a sauté pan over medium heat. Press the steak hard into the cracked pepper, then cook in the hot pan to desired doneness. If the steak is too hot for too long, it will burn. Then add the rest of the ingredients, but stand back when you put in the brandy.

Steak Au Poivre  The Peck House  Empire, Colorado

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