I cooked a ribeye cap from Costco yesterday au poivre. It came already tied together but I tied it another time with twine. I salted it for a few hours, pressed it into some black pepper ground in the mortar, and seared it 4 minutes on each side. I put a bacon press on top of it to help with the searing. I stuck a probe into it and placed into a 375 degree oven until it hit 130. I thought it came out pretty well.
For the sauce I poured off the grease from the cooking pan and sautéed some shallots. Then I deglazed with brandy and cooked it off a bit. Beef broth was added, and then sour cream. Once reduced I turned off the heat and whisked in some some Dijon mustard and a pat of cold butter. I strained the sauce and added green peppercorns along with some of its brine.
Before slicing.
Sliced and then sauced.
