Ingredients

* Espagnole sauce (Makes 1 quart)
* 1 quart Veal stock
* 2 Tbsp. Butter
* 2 Tbsp. Shallots, minced
* 2 Tbsp. Garlic cloves, whole
* 1 rib Celery
* 1 each Carrots
* 4 Tbsp Tomato paste
* 4 Tbsp Red wine
* Salt & Pepper, as needed
* Wondra flour, slurry, as needed
* Au Poivre Preparation:
* 1 tsp Cracked Black Pepper
* 1 tsp Green Peppercorns
* 2 Tbsp Brandy
* 6 oz. Espagnole Sauce
* 1 oz. Cream
* 2 Tbsp Butter
* 1 Tbsp shallots
* 1 Tsp Olive Oil Blend
* 1 14 oz. Strip Steak
* 1 tsp Chopped Parsley
* 1 sprig of Watercress
* Salt and pepper to taste

Directions

1. Espagnole Sauce:
2. In a large stockpot, add butter and melt over medium heat. Add carrots, celery shallots and garlic. Cook until vegetables are caramelized.
3. Add tomato paste and cook for 5 minutes, deglaze with red wine.
4. Add stock and reduce by one-third.
5. Make a Wondra flour slurry with red wine, add to stock cook until thickened, season with salt and pepper, strain thru chinois.
6. Label, date and refrigerate.
7. Directions:
8. 1. Season steak with Mitchell’s Steak Dust and Black Pepper on all sides.
9. 2. In a steel sauté pan with oil blend, sear steak on both sides.
10. 3. Place steak in a 500-degree oven until cooked to the desired temperature. Remove from the oven and hold warm.
11. 4. Add the shallots and green peppercorns to the sauté pan and cook for 1 minute.
12. 5. Deglaze with brandy and add the Espagnole sauce and reduce.
13. 6. Monte in butter, salt and pepper, chopped parsley and cream.
14. 7. Return steak to pan and coat all sides well with sauce.
15. 8. Nape sauce over front 1/3 of steak and garnish with watercress.

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