Steak Au Poivre (Steaks With Crushed Peppercorns)

• 40 ounces shell steaks
• salt
• 1 tablespoon peppercorn, coarsely crushed
• 3 tablespoons vegetable oil
• 5 teaspoons butter
• 2 tablespoons shallots, finely chopped
• 12 cup dry white wine
• 12 cup heavy cream

1. Sprinkle the steaks with salt on both sides.
2. Season with the peppercorns and press into steaks so they adhere.
3. Heat oil in a heavy skillet over high heat until almost smoking.
4. Add steaks and cook about 3 minutes and turn.
5. Cook about 2 minutes, or longer, if you prefer them well done; remove to a platter and keep warm.
6. Pour off fat from skillet, then add 2 teaspoons butter.
7. Add shallots and cook, stirring, until wilted.
8. Add wine and cook, while stirring, until wine is almost evaporated.
9. Add cream and cook 1 minute.
10. Swirl in remaining butter and pour gravy over steaks.

shell, salt, peppercorn, vegetable oil, butter, shallots, white wine, heavy cream

Taken from www.food.com/recipe/steak-au-poivre-steaks-with-crushed-peppercorns-353837 (may not work)