Cup of Yum
1. Preheat the grill or broiler until it’s really hot.
2. 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

1. Melt ¼ stick of butter in a saucepan and sauté shallots (cooking quickly over high heat) until transparent for approximately 2-3 minutes.
2. 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.
3. Add ½ cup of red wine, preferably something you may be sipping while preparing this meal.
4. Reduce this mixture to an essence until there is just a hint of wine left in the pan.
5. Add the demi-glace, and stir (with a whisk if you have one) until completely incorporated.
6. Simmer until the sauce has thickened, approximately 5 - 6 minutes. The sauce is thick enough that it will coat a spoon.
7. Add ¼cup of finely chopped parsley, stir, and serve over the steaks.
8. Don't forget to garnish with some parsley for that finishing touch!