Try a new and healthy take on this classic French preparation using lean and succulent buffalo ribeye steaks instead of beef. These steaks are best prepared using a lower temperature than you would use for beef. Cook rare to medium rare for best texture and flavor. Serve with home-made crispy fried and a bottle of your favorite full-bodied red wine. Just delicious!

Buffalo Ribeye Steak au Poivre
Recipe courtesy of D'Artagnan - Serves Two

Ingredients

• 2 - 8 oz Buffalo Ribeye or Beef Ribeye Steaks

• 4 Tbs. cracked black peppercorn
• 1 Tbs. vegetable oil
• 3 oz Armagnac
• 6.5 oz Duck and Veal Demi-Glace 
• 2 Tbs.green peppercorn
• 2 Tbs. fresh tarragon leaves, finely chopped
• 6 oz heavy cream
• Regular salt to taste

Directions

1. Pre-heat oven to 425°F
2. Use cracked peppercorns. If you have whole peppercorns, you can crack them by placing them in wax paper with all sides sealed/folded over. Use the flat side of a large knife blade and smack the peppercorns to crack.
3. Season steaks on both sides with salt. Press the cracked black peppercorns into both sides of the steak. I use the flat side of large knife blade and hit the steaks to embed the peppercorns.
4. Heat vegetable oil in oven-proof skillet over high-flame until smoking.
5. Sear steaks until brown and crusted on both sides.
6. Put skillet into oven, cook for 4 minutes until medium-rare.
7. Remove steaks from skillet and reserve.
8. Over medium-high heat deglaze skillet with Armagnac, add demi-glace and reduce by half.
9. Add green peppercorns, heavy cream, tarragon and cook until sauce is thick enough to coat the back of a spoon.
10. Season to taste with salt.
11. Remove skillet from heat, add steaks and any drippings. Coat the steaks with sauce.
12. Serve with home-made french fries or your favorite potato recipes.