Steak au Poivre
4 tenderloin steaks, 6 to 8 ounces each
Fresh cracked black pepper corns as needed
Kosher salt to taste
4 tablespoons of butter or oil for cooking steaks
1 cup sweet vermouth
1 cup demi-glace, brown sauce, or brown gravy
¼ cup unsalted Butter, diced and softened
Season steaks with salt and liberally with cracked pepper.
Sear steaks in a hot skillet until desired internal temperature is reached.
Remove steaks and hold warm to the side.
De-glaze the pan with the wine; reduce by more than half.
Add the demi-glace to warm the sauce.
Reduce the heat and stir in the butter until incorporated and melted completely.
Spoon on the bottom of each pate and place one steak on top of the sauce serve immediately.