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6 pieces fillet steak 60g (2ozs) butter
2 tsp oil 1 Tbs flour
2 tsp dry sherry 1/2 cup dry white wine
1/2 cup water 1 beef stock cube
1/2 tsp sugar 2 Tbs green peppercorns
3 Tbs cream

Trim steaks, if necessary. Pound steaks lightly. Heat
butter and oil in pan, add steaks, cook quickly on both sides
to seal in juices. Then cook to taste. Remove steaks and keep
warm. Add flour to pan, stir to combine with pan juices.
Stir in the wine, sherry, water, crumbled beef cube,
sugar aand green peppercorns. Stir until sauce boils, reduce
heat, simmer 3 mins., add cream. Pour sauce over steaks.

(I don't see why you couldn't make the sauce without the steak.
By heating the butter and oil, I think I would add the beef
cube with the flour, and let it cook for a wee while, then
carry on with the rest of the recipe. If anyone tries it,
and it works please let me know B-).)
-----------------------End Recipe----------------------------

From: (Whitney Martin)

I make one that is wonderful with pork tenderloin slices, and would be
good with prime rib as well. Let's see if I can remember it...
this is going to be serious guesswork, so good luck!

(should make about 1 cup of sauce)

1 can beef broth
1/4 cup sherry
4 shallots, finely chopped
black pepper
1/3 cup heavy cream
2-3 Tbsp green peppercorns (they come in a jar, marinated in liquid)

Saute the shallots in a small amount of butter over medium heat
until soft. Add broth and sherry, increase heat to high and
cook until reduced to about 1/2 cup. Add remaining ingredients,
mashing some of the peppercorns to emit flavor, and serve over
desired meat.
------------------------End Recipe-----------------------------
>From (Roger Joseph)

Peppercorn Steak Sauce


2 tsp. Fresh cracked black peppercorns
1 Tbsp. bottled Greenpeppercorns
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


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