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Peppercorn Steaks
Photo by: Katy Stovall
Peppercorn rubbed rib eye steaks sauteed to temperature and served with a rich cream sauce with green onion.Ingredients
- 5 tsp whole peppercorns
- 4 rib-eye steaks (6 oz. each)
- 3 TBSP vegetable oil
- 3 tsp butter
- 2 TBSP chopped green onion
- 1/2 C dry white wine or chicken broth
- 1/2 C whipping cream
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Method
1. Crush peppercorns w/a mallet or heavy saucepan. Press crushed peppercorns evenly over both sides of each steak. Heat oil in a large skillet over med-high heat until almost smoking 2. Add steaks to skillet. Cook for 3 min. per side for med. Remove steaks to a serving platter; keep warm. Drain fat from skillet. Add 2 tsp butter and green onions to skillet. 3. Saute green onions over med. heat until tender, about 4 min. Add broth. Simmer over low heat, stirring frequently, for about 5 min. or until liquid is absorbed. 4. Stir whipping cream into skillet. Simmer, stirring continually, w/a wire whisk for 1 min. Add remaining butter, whisk until melted. Pour sauce over steaks. Serve immediately.
Notes:
Number of Servings: 4
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