1 teaspoon pink peppercorns1 tablespoon unsalted butter
1 shallot, minced fine
1/4 cup dry sherry
1 splash dry vermouth
1 teaspoon green peppercorns
1 teaspoon pink peppercorns
1/4 cup heavy cream
1 tablespoon coarsely ground black pepper
pinch of kosher salt
Season steaks with course black pepper and salt on both sides. Saute steaks @ high heat for about 3-4 minutes on each side for medium rare doneness.
In a saucepan, melt butter until bubbling. Add minced shallots and cook until soft. Add sherry, vermouth and peppercorns and reduce by half. Stir in cream, and simmer until sauce thickens.
Place steaks on serving dishes and top with the peppercorn sauce. Serve.
Makes 2 servings.