Mako Shark With Green Peppercorn Sauce

• 1 mako shark steak (about 1 1/2 to 2 pounds)
• Juice 1/2 lemon
• 2 tablespoons butter
• 1 tablespoon peanut or vegetable oil
• 3 shallots, minced
• 1/2 cup brandy
• 1/2 cup dry red wine
• 1 1/2 tablespoons green peppercorns, crushed
• 1/2 cup heavy cream
• Coarse salt and freshly ground pepper to taste
• Chopped parsley to garnish

1. Wipe the steak dry with paper towels.
2. Sprinkle on both sides with lemon juice and set aside.
3. Heat the butter and the vegetable oil in a large skillet.
4. Add the steak and brown on both sides.
5. Turn heat down and cook for about five minutes on each side, or until done.
6. Remove to a heated platter and keep warm.
7. Add the shallots and saute for one minute.
8. Add the brandy, wine and peppercorns and bring to boil, stirring.
9. Add the cream and season with salt and pepper.
10. Pour the sauce onto the steak, sprinkle with parsley and serve.

lemon, butter, peanut, shallots, brandy, red wine, green peppercorns, heavy cream, salt, parsley

Taken from cooking.nytimes.com/recipes/7670 (may not work)