Steak Au Poivre

• 2 Rib-eye steaks, each 1 lb.
• 4 Tbl Steak au poivre paste
• 2 Tbl Unsalted butter
• 6 Shallots, peeled, sliced 1/8" thick
• 2/3 C Red wine
• 1 Tbl beef demi-glace
• 2/3 C chicken broth
• Kosher salt and freshly ground pepper
• 1 Tbl Fresh flat leaf parsley, minced

1. Rub steaks with steak au paivre paste according to package instructions.
2. Preheat oven to 375. Heat large skillet over medium-high heat. Sear steaks, turning once, until browned, 7 minutes per side. Transfer skillet to oven, roast until internal temperature registers 130 for medium-rare, 3 - 5 minutes longer. Let steaks rest on cutting board 10 minutes.
3. Wipe out skillet. Set over medium heat; melt butter. Cook shallots until carmelized; 10 minutes. Add wine; simmer 4 minutes. Stir in demi-glace and broth; simmer 5 minutes.
4. Season with salt and pepper; stir in parsley. thinly slice steaks; serve with sauce and pommes frites.

ribeye steaks, tbl, tbl unsalted butter, shallots, red wine, tbl beef, chicken broth, kosher salt, tbl

Taken from www.epicurious.com/recipes/member/views/steak-au-poivre-50050529 (may not work)