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Cracked Pepper Steak

Posted by Solitary Dancer on May 13, 2007

Cracked Pepper Steak


4 (4-6 ounce) beef tenderloin steaks, 4-6 oz each
2 tablespoons cracked black pepper
1 teaspoon dried rosemary
2 tablespoons Butter (original recipe called for margarine)
2 tablespoons extra virgin olive oil
1/2 cup dry red wine


1. Combine pepper and rosemary in large bowl. Coat both sides of steak with mixture.

2. Heat butter and oil in large skillet until hot.

3. Add steaks and cook over medium to medium high heat for 5 – 7 minutes or until thermometer registers 160 degrees F (for medium).

4. Remove steaks and cover to keep warm.

5. Add wine to skillet and bring to a boil over high heat, scraping particles from the bottom of the skillet.

6. Boil for about 1 minute or until the liquid is reduced by half.

7. Spoon the sauce over the steaks and serve.


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