Step 1

Preheat the grill or broiler until it’s really hot.

Step 2

Season the steaks with a little salt and pepper. The meat should be placed about 3 to 4 inches from the heat source and cooked approximately 3 - 4 minutes per side depending how you like your steaks.

Step 3

Melt ¼ stick of butter in a sauce pan and sauté shallots (cooking quickly over high heat) until transparent for approximately 2-3 minutes.

Step 4

Add 1 tablespoon of cracked peppercorns. This is the hardest part to making this sauce. I opted for putting the peppercorns in zip lock bag and cracking 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 largest grind. This requires your having a good quality pepper mill that has a wide range of adjustments.

Step 5

Add ½ cup of red wine, preferably something you may be sipping while you are preparing this meal.

Step 6

Reduce this mixture to an essence which means until there is just a hint of wine left in the pan.

Step 7

Add the demi glace, stir (with a whisk if you have one) until completely incorporated.

Step 8

Simmer until the sauce has thickened, approximately 5 - 6 minutes. The sauce is thick enough when it will coat a spoon.

Step 9

Add ¼cup of finely chopped parsley, stir, and serve over the steaks.

Step 10

Don't forget to garnish with some parsley for that finishing touch !