What is the name of this steak accompaniment at Ruths Chris Steakhouse?

Last time I was their I had this peppery sauce with my steak, I can't remember what it was called and I want to make it tonight with my 1lb NY Strip!



It was very peppery and had a brown colorWhat is the name of this steak accompaniment at Ruths Chris Steakhouse?
There is a "Steak au Poive" or a Poivrade Sauce that is simply Pepper Sauce

A recipe for you.

4 slices bacon, minced

1 medium size onion peeled and minced

1 medium sized carrot peeled and minced

1 Stalk celery minced

6 Tb butter

6 Tb flour

5 Cups beef broth

Pinch of fresh or dried thyme

1 /2 bay leaf

1/4 Cup tomato puree

Stir bacon over moderate heat 3-4 minutes or until crisp; drain on paper towel. Saute onion, carrot and celery in drippings 8-10 minutes until golden; drain on paper toweling. Melt butter in a saucepan over medium heat, blend in flout cook and stir 1-2 minutes or until lightly browned. Gradually mix in broth and cook stirring constantly until slightly thickened. Add bacon and vegetables and herbs. Reduce heat and boil uncovered, very slowly 1/2 hour skimming any foam from the surface. Strain sauce through a sieve into a clean saucepan, pressing vegetables lightly to extract juices. Mix in tomato puree set lid part way on and simmer 20 minutes until sauce coats a metal spoon.

Keep this sauce warm and

Boil 3/4 Cup dry white wine with 3/4 Cup white wine vinegar until reduced by half.

Mix in to your prepared brown sauce along with 6-8 crushed peppercorns and 1/2 bay leaf.

Cover and simmer 5 minutes. Strain.



If you want to go fast and easy and not as complex:

Make a regular gravy and add a bit of dry white wine as part of the liquid and add the peppercorns.



I hope this is what you are looking for.What is the name of this steak accompaniment at Ruths Chris Steakhouse?
ahhh yes, that would be their world famous "Pepper Sauce"