Steak Au Poivre With Red Wine Sauce

• 4 (6 ounce) natural steaks (New York Strip, Tenderloin, or Rib-eye)
• 4 tablespoons black peppercorns, crushed
• 1 shallot, minced
• 1 garlic clove, minced
• 1 cup red wine
• 1 cup beef broth
• 1 tablespoon thyme
• 4 tablespoons butter
• salt, to taste
• pepper, to taste

1. Heat skillet over high heat.
2. Season steaks w salt and press 1 T peppercorns on each steak.
3. Place steaks unpeppered side down in skillet.
4. Turn heat to medium-high.
5. Sear for 6 minutes, then turn and cook 3 minutes for rare, 4 minutes for medium-rare, 5 minutes for medium.
6. Remove steaks, cover and allow to rest.
7. Use same pan to make sauce. Turn heat to medium. Add shallots and garlic and cook until soft.
8. Add wine and broth, simmer until reduced by half.
9. Stir in butter and thyme, until thickened.
10. Salt and pepper to taste. Spoon over sliced steaks.
11. Serve with french fries!

natural, black peppercorns, shallot, garlic, red wine, beef broth, thyme, butter, salt, pepper

Taken from www.food.com/recipe/steak-au-poivre-with-red-wine-sauce-521396 (may not work)