Steak au Poivre

4 small thick-cut steaks
Salt
2 tbsp coarsely ground pepper (maybe more)
Butter

For the gravy:
1 tbsp butter
1 tbsp flour
1 cup beef broth
2 tbsp red wine

Season the steaks with salt. Pour the pepper onto a small plate and press the steaks into the pepper so it sticks. Shake off the excess.
Melt a pad of butter in a large pan until it starts to bubble. Sear the steaks for 3-4 minutes per side. If you like the steak more well done, transfer the steak to a 450 degree oven for 15-20 minutes, or until desired doneness. Place the finished steaks on a plate and cover tightly with foil. Allow to rest for 10 minutes.
Meanwhile, melt the 1 tbsp butter in the same pan that you cooked the steak in. Sprinkle in the flour and whisk for 1 minute to get all the lumps out. Whisk in the beef broth and red wine until it begins to thicken. Remove from heat and set aside.
Pour the gravy over the steaks, and serve.

*I love recipes that sound fancy and complicated, but are sooo easy to make! Steak au poivre, means steak with pepper in French. This is a popular dish in France, usually served with "steak frites," or steak fries. The gravy is my New Jersey twist on the French classic. And yes, store bought beef broth is just fine for this dish. In fact, I used beef bouillon, which worked perfectly! The red wine gives it just the right amount of "umami" which in Japanese means like savory. You will love this dish, and hopefully be transported to beautiful Paris!

No temptation has seized you except what is common to man. And God is faithful; he will not let you be tempted beyond what you can bear. But when you are tempted, he will also provide a way out so that you can stand up under it. 1 Corinthians 10:13