Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield
4 servings (serving size: 1 steak and 2 tablespoons sauce)

Our version of the classic dish coats the steaks with black peppercorns before searing. Then they're topped with a green peppercorn sauce finished with butter. Serve with creamy mashed potatoes and a green salad.

How to Make It

Step 1

Sprinkle steaks with black pepper and salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.

Step 2

Add shallots to pan; sauté 30 seconds. Stir in wine; cook 2 minutes or until liquid is almost evaporated. Stir in broth and green pepper; cook 2 minutes. Combine cornstarch and 1 teaspoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Remove from heat; add butter, stirring until butter melts. Spoon sauce evenly over steaks.

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