My Take on the Classic Steak au Poivre Recipe

Found some absolute unit filets at my local butcher. Cooked them sous vide then pan seared. It’s only my second time making the pan sauce and I should’ve reduced it more but it was still bussin. Next time I’m going to use the “bag juice” for the pan sauce to offset/replace some of the 175ml of chicken stock. I did it with the leftover sauce after we ate to dip the extra steak fries in, reduced it to a deep brown and it was lvl 10. 🤌