Perfect Pair: Steak Au Poivre with Particular Cabernet Sauvignon Recipe

The Dish:  Steak Au We used Harvey's Market Rib-eye from Roseda Farm, located 30 miles north of Baltimore. Naturally raised on pasture all it's life (with no hormones or antibiotics) until the last 3 weeks then only grains are introduced into the diet to add intramuscular fat after that it's dry-aged 21 days before it arrives at the market. The meat has the perfect amount of marbling. It is super tender and melts in your mouth. This recipe is for 4, but you can multiply it depending on the size of your 4 tablespoons of ground 4 Roseda Farm rib-eye steaks from Harvey's 2 tablespoons olive 4 tablespoons Cognac (I like Campus 1/2 cup heavy Spread the pepper out on a baking sheet. Season meat…