SouthShoreNow.ca

Ingredients:
2 or 4 "Eye of Round" or "Tenderloin" beef steaks (aprox 6 to 8 oz per serving)
Salt and pepper to taste
1 to 2 tablespoon olive oil
2 to 4 tablespoon green peppercorns (in brine), drained, then soaked in 1/2 cup of red wine 1/2 cup beef stock
1 to 2 tablespoon minced shallots
1 to 2 tablespoon minced garlic
1/2 cup fresh whipping cream

Preparation:
Bring the meat to room temperature before cooking (about 20 minutes). Drain peppercorns from brine and soak in red wine. Heat heavy saute pan to high, add Olive Oil and season the meat. With the pan very hot, fry the steaks on both sides to your liking.Take steaks out of pan and let the meat rest on a plate (or in 250 degree oven) while you make the sauce.  

Lower the heat of the saute pan and deglaze with the peppercorns in red wine, beef stock, shallots, garlic and reduce down to half volume (about 2 minutes). Turn heat back up to maximum, add fresh whipping cream and bring to a boil, heating until totaly incoporated into a sauce. Put the meat back in the pan, turning once to coat. Place meat on a platter and pour the sauce over. Serve with side of choice.