Ribeye Steaks with Peppercorns and Port Wine Sauce

• 4 (12 oz.) Ribeye Steaks
• Kosher Salt
• 2 Tbs. Whole White Peppercorns
• 2 Tbs. Whole Black Peppercorns
• 2 Tbs. Safflower Oil
• 1 Cup Port or Dry Sherry
• 1 Cup Heavy Cream
• 1/2 Cup Beef Stock
• 3 Tbs. Unsalted Butter, cut into small pieces
• 3 Tbs. Green Madagascar Peppercorns

With the back of a heavy saucepan, crush the white and black peppercorns. Season the steaks with salt and crushed peppercorns.Heat a large heavy pan. Pour in oil, and over high heat, cook the steaks 3 minutes on each side for medium rare. Transfer the steaks to a warm plate and let rest.Carefully discard grease in pan and de glaze with port. Simmer until reduced by half. Add cream and stock and continue to reduce until sauce is thick enough to coat the back of a spoon. Whisk in butter, one small piece at a time. Season to taste with salt. Spoon sauce over steaks and sprinkle with the green peppercorns.

A favorite of Jeff Morgan
Friend and supporter of Lindauer Farms

Last Modified: 2008-01-03 23:16:26