Steak Au Poivre with Green Peppercorns

4 DLM Natural Beef Strip Steaks
2 Tbsp crushed Tellicherry peppercorns
2 tsp salt
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
3 Tbsp butter
1/2 cup shallots, finely chopped
1/2 cup Cabernet Sauvignon
1/2 cup beef broth
1 tsp tomato paste
4 Tbsp dried green peppercorns
4 tsp fresh parsley, chopped

Sprinkle the steaks with crushed Tellicherry peppercorns and salt; press into the steaks with the palm of your hand. Let stand approximately one half hour at room temperature. Heat a cast iron skillet or other heavy skillet over high heat. Add the oil and butter. Carefully put steaks into skillet, and brown them for 3 to 4 minutes from medium-rare.

Turn and continue cooking until the steaks are thoroughly browned, about 3 minutes more. Remove to a plate; keep warm.

Reduce heat to medium high. Add the shallots, and cook briefly until wilted. Do not brown. Add the wine over high heat, and reduce to 2 tablespoons.

Add the broth, and stir to dissolve the particles that cling to the bottom of the skillet. Add tomato paste, dried green peppercorns, and any juices that may have accumulated around the steaks. Reduce the sauce. Stir in the butter. Check for seasoning. Spoon sauce over the steaks. Garnish with parsley.

Makes 4 servings

Allergy Warning: Contains Milk

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