Steak au Poivre with Potato Saute au Cru

1 10 oz. Sirloin Steak
1 tbl white peppercorn cracked
1 tbl black peppercorn
2 tbl.  Green Peppercorn
2 oz of Demi Glace
1 oz Heavy Cream
1 oz Armagnac
1 tbl Vegetable Oil
2 Tbl Butter
6 oz fingerling potato peeled and set in water so they don’t turn
1 sprig thyme
1 head of garlic
Sea Salt

Pre heat oven to 325f. Season the Steak with salt. Toss the white and black pepper together and season the steak with the pepper pressing the peppercorns on so they adhere. Using a cast iron pan warm oil on high heat. Sear the steak until you achieve nice color. Flip over and place in oven. Cook until desired doneness (about 5 min for medium rare.) Cut the fingerling potatoes in ¼” rounds. In a sauté pan over medium high heat and add the butter.

Once the butter bubbles add the potatoes. Toss gingerly and season with salt. Break the head of garlic into cloves and crush lightly with your hand. Leaving the skin on add to the pan with the potatoes. Finish with the thyme sprig and cook until just tender. Drain off butter and check for seasoning. Remove the steak from oven and let rest. Deglaze cooking pan with Armagnac. Reduce by half. Add the green peppercorns. Also add the demi glace and cream and cook for 30 seconds. Season with salt and taste. Place the potatoes on a plate and the steak on top. Dress with the sauce and serve.