Recipes:
**Peppercorn Steaks**
**INGREDIENTS**
5 teaspoons whole
peppercorns
4 ribeye steaks
(6 ounces each)
3 tablespoons
vegetable oil
3 teaspoons butter or
margarine, divided
2 tablespoons finely
chopped green
onions
½ cup dry white wine
or chicken broth
½ cup whipping cream
**SERVES 4**
**Make Ahead**
Want to add the maximum
flavor to these steaks?
Then just press crushed
peppercorns onto each steak
in the morning. Cover and
refrigerate until ready to cook.
**VARIATION**
Leave out the
whipping cream in
step 4 for a lower-
fat version of these
tasty steaks.
**1** Crush peppercorns
with a mallet or heavy
saucepan. Press crushed
peppercorns evenly over
both sides of each steak.
Heat oil in a large skillet
over medium-high heat
until almost smoking.
**2** Add steaks to skillet.
Cook for 3 minutes per
side for medium. Remove
steaks to a serving platter;
keep warm. Drain fat from
skillet. Add 2 teaspoons
butter and green onions
to skillet.
**3** Sauté green onions
over medium heat
until tender, about
4 minutes. Add broth.
Simmer over low heat,
stirring frequently, for
about 5 minutes or until
liquid is absorbed.
**4** Stir whipping cream
into skillet. Simmer,
stirring continually, with a
wire whisk for 1 minute.
Add remaining butter;
whisk until melted. Pour
sauce over steaks. Serve
immediately.
Make It Quicker
• Nothing beats the
flavor of freshly ground
peppercorns, but if
time is tight, you may
use regular ground
pepper instead.
• Remove steaks from
the refrigerator up to
30 minutes before
cooking. Meat that
has reached room
temperature will cook
more quickly.
