Shelly's Recipe

*PEPPERCORN STEAKS WITH CABERNET SAUCE*

Category: Steaks - Beef

6 (6-8 oz) sirloin strip
4 tbsp cracked peppercorn mix
Kosher salt
1 tbsp olive oil and butter
3 shallots, sliced
1 cup cabernet wine
1 1/2 cups beef broth
1 cup cream
2 tbsp butter
Salt

Season steaks with peppercorn and kosher salt. In a heavy saucepan, over medium heat, add olive oil and butter. Place steaks in pan and cook for 2 1/2 - 3 minutes on each side. Set aside.

Pour off most of fat, reduce heat to medium and add shallots. Cook, stirring until soft. Add cabernet and reduce to glaze. Add broth and reduce by half. Add cream and reduce until thickened. Season with salt. Pour sauce over steak and serve. Serves 6