Steak with Peppercorn Sauce
By: Sheri Wetherell
Published: Saturday, February 13, 2010 - 2:22am

Ingredients




4 Rib eye steaks, 1"
1 cup Heavy cream
2 tablespoons Butter
1 tablespoon Peppercorns,*
cup Sherry

Preparation

1 *Drained canned and mashed The following green peppercorn sauce can be made many good cuts of steak but I prefer a rib eye or New York cut: Pat steaks dry and season with salt and pepper. In a heavy skillet, heat the butter over moderately high heat until it is hot. Saute the steaks for 3 minutes on each each side for medium rare. Transfer the steaks to a warm platter and keep warm, covered loosely in the oven. Add sherry to the skillet, and  2 Transfer the steaks to a heated platter. 3 Serves 4.