VARIATION ON STEAK AU POIVRE

1 Tablespoon black pepper, coarse grind
4 New York strip steaks (OR beef tenderloin steaks; OR rib eye steaks), cut 1” thick, 1/2# each
2 Tablespoons organic butter

Sauce
4 oz peach nectar
1/3 cup organic whipping cream (do not substitute half-and-half, or whole milk: they are too thin)
1 teaspoon mesquite powder
1 Tablespoon Bragg's Liquid Amino Acids
1 Tablespoon organic apple cider vinegar
black pepper, freshly ground, topping
chives, chopped, garnish, optional

On cutting board, put steaks. Score both sides against the grain, and cross-hatched. Rub pepper into cuts on both sides. Set aside.

In a large skillet over medium heat, put butter. When melted sear, steaks on both sides quickly. Then cook until done (Rare: 5-6 minutes; Medium Rare: 6-8 minutes; Medium: 7-10 minutes), turning once. When done, transfer steaks to another skillet with a lid to keep warm while making the sauce.

Sauce:
To the beef juice in the skillet over medium heat, add peach nectar. Stir with a fork, scraping the skillet, incorporating the beef juices. Add whipping cream, mesquite powder, Bragg's Liquid Amino Acids, and vinegar. Whisk together, and cook down until thickened.

To serve:
Place steaks  on serving plates. Top with sauce, a few grinds black pepper, and chives.

Makes 4 servings.