Yield: 4 servings
|4 eaches||Shell steaks 10 oz each|
|1 tablespoon||Peppercorns, black|
|3 tablespoons||Corn oil|
|2 tablespoons||Shallots, chopped fine|
|½ cup||Dry white wine|
|½ cup||Heavy cream|
1. Sprinkle the steaks with salt. 2. Using a mallet or the bottom of a saucepan, crush the peppercorns but not to finely. Sprinkle the steaks with equal amounts of pepper on both sides. Press down with the hands to help the peppercorns adhere to the meat. 3. Heat the oil in a heavy skillet. When it is hot and almost smoking, add the steaks. Cook about 3 min., then turn the steaks over. Cook on the other side about 2 min., or longer, depending on how you like your steaks done. Remove the steaks to a warm platter and keep hot. 4.
Pour the fat from the skillet. Add 2 tsp of butter to the skillet and when melted, add the shallots. Cook, stirring, until translucent. Add the wine and cook, stirring, until the wine is almost reduced. Stir in the cream and cook over high heat about 1 min. 5. Swril in the remaining butter. Pour the sauce over the steaks.
This dish: Bifteck au poivre