Peppered Steaks with Wine Sauce
Recipe courtesy of Le Creuset.
Recipe uses any Le Creuset Iron Handled Skillet.
- four 8 oz. good-quality steaks such as filet, sirloin, or small porterhouse
- 2 tbs. vegetable oil
- 2 tbs. black peppercorns, crushed
- ½ tsp. coarse sea salt
For the Wine Sauce:
- 1 tbs. butter, softened
- 1 tbs. vegetable oil
- 2 shallots, chopped finely
- 1 garlic clove, crushed
- 1 tbs. all-purpose flour
- 1 cup port wine or other sweet red wine
- 1 tsp. mild prepared mustard
- 1 tsp. sugar
- 1 tbs. tomato paste
- Prepare the steaks by brushing both sides with a little oil, then turn them in a mixture of the peppercorns and salt, pressing it well into the surface.
- To make the sauce, melt the butter with the oil in the frypan or skillet over medium heat. Add the shallots and fry, stirring, until they begin to soften. Add the garlic and fry for one minute longer.
- Add the flour and stir until it absorbs the excess butter and oil. Gradually stir in the port, mustard, sugar, and tomato paste with seasoning to taste. Simmer slowly while cooking the steaks.
- To cook the steaks, heat the remaining vegetable oil in another pan skillet over medium heat. When hot, add the steaks and cook for 2 to 3 minutes on each side adjusting the cooking time to suit personal taste. Take care when cooking because the peppercorns will give off a pungent aroma; use an overhead extractor if possible. When the steaks are cooked, pour the sauce into the pan, warm through briefly and serve with a little sauce spooned around the steaks.