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LOCATION: Recipes >> Beef Veal >> Pepper Steak 09

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Peppercorn Steak Sauce

2 tsp. fresh cracked black peppercorns
1 Tbsp. bottled green peppercorns
Heavy cream
Dry white wine or cognac
1" to 1-1/2" thick beefsteak of your choice

Marinate steak to your preference or rub with olive oil and press
in cracked black pepper and allow to sit for 1 or more hours. Heat
a heavy skillet to high temperature.

Sear steak quickly (20 sec. or so) on both sides to seal in juices
then remove to grill for finishing to desired doneness.

While steak is cooking on the grill, deglaze pan with 1/4 to 1/3
cup wine and reduce by one half to 2/3rds.

(If there is little or no drippings from the steak add a little
butter to the hot pan and brown but do not burn it, then deglaze).
Add cracked black pepper, green peppercorns and 1/4 to 1/3 cup
heavy cream to pan. Cook over medium heat, stirring constantly
until liquid is reduced by half again.

By this time the steak should be done. Place steak on serving dish
and pour pepper sauce over the steak or serve the sauce in a small
ramekin on the side.

This recipe yields about 1/4 cup of sauce or enough for two eight
ounce steaks.


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