sundance

2 - 8 oz Buffalo Ribeye Steaks
4 Tbs. cracked black peppercorn
2 Tbs. Sea Salt
1 Tbs. olive oil
1/4 cup cognac or brandy
1 Cup of Veal stock
2 Tbs. fresh green peppercorn
3/4 cup heavy cream






DIRECTIONS
Pre-heat your oven to 425°F
Season steaks on both sides with sea salt and cracked black peppercorn
Heat oil in oven-proof skillet (cast iron works great) over high-flame until very hot
Sear steaks until they form a nice crust on both sides
Put skillet into oven, cook for about 4 minutes until medium-rare
Buffalo is a lean meat and is best served rare to medium rare - so be careful not to overcook.
Place steaks on a plate and let rest
Deglaze your skillet over medium high heat, with the cognac. Add the veal stock, stirring regularly reduce the stock by half.
Add the heavy cream and the green peppercorns and simmer until sauce thickens enough to coat the back of a spoon.
Season with salt, to taste, and remove from heat.
Put the steaks and any drippings into the skillet and coat with the sauce.
Serve with mashed potatoes, maybe some grilled onions and zucchini.