Ribeye “Diane” - Alex Guarnaschelli | Iron Chef and Food Network Celebrity

Ingredients

• 4 ribeye steaks, 12-14 ounces each
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon unsalted butter
• 5 medium shallots, minced
• 2 tablespoons Green peppercorns, preferably in brine, lightly crushed
• ¼ cup Brandy
• 2 tablespoons Dijon mustard
• Zest and juice from 1 small lemon
• 2 tablespoons Worcestershire sauce
• ½ cup enriched veal stock
• 6 sprigs flat-leaf parsley, coarsely chopped
• 1 small bunch chives, coarsely chopped
• ¼ cup heavy cream
• Maldon salt