Pepper Steak

4 small beef tenderloin steaks, cut at least 1-inch        thick, or 2 rib eye or T-bone steaks

1 Tbs. dried green peppercorns, crushed

Juice of 1 lemon

1 tsp. olive oil

2 Tbs. butter

4 shallots or 1 bunch green onions, finely chopped

½ cup red wine

2 cups beef stock

Salt and pepper, to taste

Crush the peppercorns and mix them with lemon juice.  Rub into the steaks and marinate at room temperature for several hours.  Brush a cast-iron skillet with olive oil.  Pat the steaks dry, leaving as much pepper adhering to the steaks as possible.  Heat the pan and cook steaks in two batches over medium-high flame about 5 minutes to a side or until medium rare.  Transfer to a heated platter and keep warm in the oven while making sauce.  Pour out any grease from the pan.  Add butter and gently sauté the shallots or green onions.  Add wine and bring to a rapid boil.  Add stock.  Boil rapidly until sauce is reduced to about 2/3 cup.  Season to taste.  Transfer steaks to individual plates and spoon a little sauce over each.  20 minutes preparation time.  Makes 4 servings.

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