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Peppercorn Steaks

Posted by Solitary Dancer on November 23, 2007

Peppercorn Steaks

Peppercorn rubbed rib eye steaks sauteed to temperature and served with a rich cream sauce with green onion.


  • 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


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.

5. Pour sauce over steaks. Serve immediately.


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