Classic Steak au Poivre Vert
(Serves 4)

4 filet mignons, 6-8 oz or 4 prime NY strips, 10-12 oz
oil or clarified butter to cook steaks
kosher salt
fresh cracked black pepper
3 T. shallot, minced
2 T. green peppercorns
6 T. brandy
1.25 c. demi glace sauce
1 cup heavy cream
salt to taste
1 T. parsley, minced
2 T. chives, minced

Rub steaks liberally with salt and pepper. Heat oil to haze and saute steaks on all sides until desired doneness. Remove steaks and keep warm. Pour oil out of pan, add shallots and saute a moment. Deglaze with brandy, reduce, add brown sauce and bring to a simmer. Add heavy cream and reduce until sauce consistency. Add green peppercorns, season with salt, add parsley and chives. Pour over steaks.