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Steak Au Poivre

4 (10 oz.) Ribeye Steaks
2 cups beef broth
1/2 cup heavy cream
1 tbsp. green peppercorns
salt and pepper
Directions: In a small sauce pan, add the peppercorns to the beef broth and reduce to 1/2 cup. Add the heavy cream and stir to combine. Season the sauce to taste, and both sides of the Ribeye Steaks with salt and pepper. Grill steaks to desired doneness (about six minutes per side for medium, rotating a quarter turn every three minutes to create the cross hatch grill marks.) Let the steaks rest about five minutes and slice on a bias and fan out on a plate. Spoon a quarter cup of the Au Poivre sauce over and serve with your choice of potato.
Servings: 4
Source: KC Steak Company

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