4 ea Rib eye steaks -- 1"
1 c Heavy cream
2 TB Butter
1 TB Peppercorns -- *
1/2 c Sherry
*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 deglaze it, scraping up the brown
bits and boil the sherry, stirring, until it is
reduced by half. Add cream and peppercorns and boil
the sauce, stirring, until it is thickened slightly.
Add the steaks, simmer the mixture, turning the steaks
to coat them with the sauce for 1 minute. Transfer the
steaks to a heated platter.
