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Classic Peppersteak with Cabernet Sauce
A favorite of Young and Old
Serves 6

6 sirloin strip steaks (6-8 ounces each)
4 Tbsp. cracked peppercorn mix (black, green and pink)
-- Kosher salt
1 Tbsp. olive oil
3 shallots, sliced
1 cup Cabernet wine (pick a good one)
1-1/2 cups beef or veal broth
1 cup cream
2 Tbsp. butter
-- salt

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

Pour off most of the 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 over steak and serve.

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