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.
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.
Place steaks on serving plates. Top with sauce, a few grinds black pepper, and chives.
Makes 4 servings.