Recipe - Four-Pepper Steaks

YIELD: 4 SERVINGS
4 Tenderloin Steaks, Cut 1
1/2inches Thick
3 teaspoon Szechuan Peppercorns
3 teaspoon Black Peppercorns
3 teaspoon Green Peppercorns (Dried)
1 teaspoon Crushed Red Pepper
Salt To Taste
1 tablespoon Olive Oil
2 tablespoon Butter
One half cup Dry Red Wine
1 tablespoon Bottled Beef Bouillon
Concentrate

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
Posted to MMRecipes Digest V4 #002

From: BobbieB1@aol.com

Date: Wed, 1 Jan 1997 13:58:29 0500