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Steaks with Peppercorn Sauce

There are certain evenings when we simply crave a well-marbled, well-cooked steak — and our husbands always seem quite happy to go along with our craving! Here is a wonderful and simple way to satisfy our occasional carnivorous longings. If the weather is fine and you prefer to light the grill, cook the steaks outdoors and make the sauce in a small sauce pan by adding the butter along with the whiskey.

Steaks with Peppercorn Sauce

1 tbs. olive oil
knob of butter (1 tbs.)
2 rib eye steaks
1 fl. oz. whiskey or brandy
2 tsp. black peppercorns, crushed
3 fl. oz. heavy cream

Heat the oil and butter in a pan over high heat. Pat the steaks dry with paper towel and season well. Cook for 3 minutes per side for medium rare, or to your liking depending on thickness. Remove to a plate, tent with foil and leave to rest.

Take the pan off the heat and add the whiskey or brandy. Return to the heat, add the peppercorns and let the mixture bubble while you scrape up any browned bits from the pan. Stir in the cream and  bubble for 3-4 minutes to reduce slightly. Serve over steaks.

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