This is also delicious cold or sliced into salad greens.
Recipe information
Yield
serves 4. Serving size: 1 steak and 1 cup green salad.
Ingredients
Parsley Butter
Preparation
Step 1
Trim any fat from the steaks.
Step 2
Heat the oil in a large skillet over medium heat and sear the steaks in the hot oil, frying for 3 to 4 minutes on each side.
Step 3
Remove the steaks to a warm platter and sprinkle with the kosher salt.
Step 4
Quickly pour the wine into the hot skillet; let it sizzle and reduce by more than half, about 2 minutes.
Step 5
Add the beef stock and continue to boil until reduced to about 1/3 cup. Add the butter and peppercorns, stirring until the butter is melted.
Step 6
Remove the peppercorns to a paper towel. Using a mallet or heavy pan, crack the peppercorns and return them to the skillet. Stir well.
Step 7
Prepare the parsley butter: In a food processor, blend together the parsley and butter until smooth.
Step 8
Spoon the sauce over the steaks and serve with 1 teaspoon of parsley butter each.
