Boneless Shell Steak With Crushed Peppercorns

• 4 boneless shell steaks, about 6 ounces each, with excess fat removed
• Salt to taste
• 3 tablespoons black or white peppercorns
• 1 teaspoon vegetable oil
• 2 tablespoons butter
• 3 tablespoons finely chopped shallots
• 3/4 cup dry red wine
• 2 teaspoons tomato paste
• 2 sprigs fresh thyme or 1/4 teaspoon dried
• 2 tablespoons chopped parsley

1. Sprinkle the steaks with salt.
2. Place peppercorns on a hard surface and crush them with a mallet or the bottom of a heavy skillet.
3. Make sure all are crushed, but not too fine.
4. This should be done shortly before cooking to get the most flavor from the peppercorns.
5. Lay steaks over peppercorns to coat them evenly on all sides, patting peppercorns with your hand.
6. Lightly oil a heavy skillet, preferably of cast iron, and place over high heat until it is smoking hot.
7. Add steaks and cook them about 3 minutes.
8. Turn and cook about 3 minutes more, or longer if desired.
9. Put steaks on a warm plate and keep them warm.
10. Pour off fat from skillet and add 1 tablespoon of the butter.
11. Add shallots and cook, stirring, until wilted.
12. Add wine, tomato paste and thyme and cook over medium heat, stirring with a wooden spatula, until reduced by half.
13. Add any juices that have accumulated around the steaks and swirl in the remaining butter until it melts to bind the sauce.
14. Pour sauce over steaks and sprinkle with parsley.

shell, salt, black, vegetable oil, butter, shallots, red wine, tomato paste, thyme, parsley

Taken from cooking.nytimes.com/recipes/8758 (may not work)