INGREDIENTS

INSTRUCTIONS

Heat the oven to 500 degrees F.  Sprinkle the steaks with salt on both
sides, and then press the ground peppercorns into the steak on both sides.
Set a large cast-iron skillet over medium high heat and add just enough
olive oil to make a light film.  When the oil is very hot, add the steaks,
cooking until nicely browned on one side, about 3 minutes for 6 ounce
steaks.  (If the pan is small,  work in batches.)  Flip the meat over and
put the skillet in the oven.  For medium rare steaks, roast for 3 minutes
for 6 ounce steaks; 4 minutes for 8 ounce steaks.  Check for doneness with
the tip of a knife or by pressing with your fingertips, keeping in mind
that the steaks will cook a bit more as they sit.  Transfer the steaks to a
warm plate and tent with foil.
With a spoon, remove any fat from the skillet.  Put the skillet back on the
burner and heat to medium high.  Add the wine and cook until it's reduced
to 1/4 cup, about 7 minutes, scraping up the browned bits with a wooden
spoon.  Whisk in the butter a slice at a time, whisking until completely
melted.  Taste and adjust the seasonings, drizzle the sauce over the
steaks, and serve immediately with more sauce on the side.
Contributor:  Fine Cooking
Posted to MM-Recipes Digest V4 #4 by Jack Elvis <jackelvis@moonlink.net> on
Jan 30, 1999

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