Ribeye with Brandy Peppercorn Cream Sauce & Mixed Greens with Honey Lemon Balsamic Vinaigrette

For the Steak:

2 Ribeye Steaks

2 Tsp. Sea Salt
1 Tbsp. Olive Oil

Remove steaks from fridge at least 30 minutes prior  to cooking. Preheat oven to 350 degrees. Sprinkle all sides with salt. Heat olive oil on high in large pan. Place steaks in pan and cook until caramelized on each side, about 6-7 minutes a side. Place in oven for about 8 minutes, more/less depending on desired doneness. Cover the steaks brandy cream sauce (see below) and fried sweet potato strings. Serve caramelized pearl onions on the side.

For the Peppercorn Brandy Cream Sauce:

1 C. Brandy
1 1/2 Tbsp. Butter

2 Tsp. Cracked Black Peppercorns
1/2 Tbsp. Worcestershire Sauce

1/2 C. Heavy Cream

In small saucepan, heat brandy on high. Let reduce about half. Add remaining ingredients. Let reduce about 1/3 more before reducing heat to low. Let simmer until serving.

For the Honey Lemon Balsamic Vinaigrette:

3 Tbsp. Olive Oil
1 1/2 Tbsp. Balsamic Vinegar
2 Tsp. Lemon Juice
1/2 Tbsp. Honey

Combine all ingredients thoroughly. Drizzle over salad.