• Preheat the grill or broiler until it’s really hot.
• Season the steaks with a bit of salt and pepper. The meat should be placed about 3 to 4 inches from the heat source and cooked for approximately 3 - 4 minutes per side, depending on how you like your steaks.

Prepare Sauce au Poivre

• Melt ¼ stick of butter in a saucepan and sauté shallots (cooking quickly over high heat) until transparent for approximately 2-3 minutes.
• Add one tablespoon of cracked peppercorns.

  This is the hardest part of making this sauce. So I put the peppercorns in a zip lock bag and cracked them on my cutting board with a hammer. Noisy, but it worked.

  You can also use your pepper mill by adjusting the grind setting to the largest grind. This requires a good quality pepper mill with a wide range of adjustments.
• Add ½ cup of red wine, preferably something you may be sipping while preparing this meal.
• Reduce this mixture to an essence until there is just a hint of wine left in the pan.
• Add the demi-glace, and stir (with a whisk if you have one) until completely incorporated.
• Simmer until the sauce has thickened, approximately 5 - 6 minutes.

  The sauce is thick enough that it will coat a spoon.
• Add ¼cup of finely chopped parsley, stir, and serve over the steaks.
• Don't forget to garnish with some parsley for that finishing touch!