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  Four-Pepper Steaks
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 226
Ingredients:

MMMMMYIELD 4 SERVINGS

4 each Tenderloin Steaks, Cut 1 1/2-inches Thick
3 tsp Szechuan Peppercorns
3 tsp Black Peppercorns
3 tsp Green Peppercorns (Dried)
1 tsp Crushed Red Pepper
Salt To Taste
1 tbsp Olive Oil
2 tbsp Butter
1/2 cup Dry Red Wine
1 tbsp Bottled Beef Bouillon Concentrate
Instructions:
Crush the peppers with the back of a flat wooden spoon and mix
together. Coat each of the steaks with the pepper and salt to taste.
Heat the oil and 1 Tbls of butter in a heavy skillet, and saute the
steaks over medium heat for 2 to 3 minutes per side for medium rare.
Remove the steaks and reduce the heat. Deglaze the skillet with the
wine and cook until slightly reduced. Add the beef bouillon
concentrate and stir. Add 1 Tbls butter and cook, stirring until the
butter melts and the sauce thickens. Return the steaks to the pan to
coat with the sauce and serve.

From: Kountry Cook #1 @1912232 Virtualn
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