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Instructions |
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Sprinkle salt to taste on top and bottom of steaks, then press each
side into the cracked peppercorns. Heat oil and butter over high
heat. Fry steaks 2-3 minutes per side. Cook to desired doneness
and move to warm platter.
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Making the pan sauce- Add onion to pan and saute briefly, stirring
with spoon to scrape drippings. Lean away from stove and pour in
beer; tilt the edge of the pan slightly to ignite alcohol. Cook for a
few minutes more and add stock.
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Bring liquid to boil and cook about 1 minute to thicken the sauce,
stirring occasionally.
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Add butter, swirling the pan until it melts and incorporates the
juices. When blended, pour the sauce over the steaks.
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Originally Submitted
5/3/2011
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