Poivre Sauce


1/4 Medium Sized Carrot, diced
1 Stalk Celery, diced
2 oz. Onion, diced
1 10.5oz. Can Beef Broth
1.75 oz. Red Wine
2 tsp Tomato Paste
1.25 oz. Cognac
2.25 tsp. Cornstarch
Pinch of Thyme
1 Bay Leaf
1/2 oz. Butter
10 oz. NY Strip Steak, sauteed to order


Sautee Carrot, Celery, and Onion in Butter.  Add Tomato Paste and cook for about 1 minute.

Add Beef Broth, Red Wine, Thyme, and Bay Leaf. Simmer for 10 minutes.

Dissolve Cornstarch in the Cognac.  Add to sauce.  Strain sauce.  Keep refrigerated.

(Makes Approx. 2 Cups)