Steak au Poivre With Green Peppercorns

• 4 strip sirloin steaks, boneless, with excess fat removed, about 6 ounces each
• Salt and freshly ground pepper to taste
• 1 tablespoon corn or vegetable oil
• 4 tablespoons finely chopped shallots
• 1/2 cup dry red wine, like Pinot Noir
• 1/4 cup fresh or canned beef broth
• 1 teaspoon tomato paste
• 4 tablespoons dried green peppercorns
• 3 tablespoons butter
• 4 tablespoons finely chopped parsley

1. Sprinkle the steaks with salt and pepper.
2. Heat a cast-iron skillet or heavy skillet large enough to hold the steaks in one layer over high heat.
3. Add the steaks and brown them for 3 minutes for medium rare.
4. Turn and continue cooking until they are thoroughly browned, about 3 minutes more.
5. Remove to a plate and keep warm.
6. Pour off the fat from the skillet and reduce the heat to medium high.
7. Add the shallots and cook briefly until wilted.
8. Do not brown.
9. Add the wine over high heat and reduce to one-quarter.
10. Add the broth and stir to dissolve the brown particles that cling to the bottom of the skillet.
11. Add the tomato paste, peppercorns and any juices that may have accumulated around the steaks.
12. Reduce the sauce by more than half and stir in the butter.
13. Check for seasoning.
14. Spoon the sauce over the steaks and garnish with the parsley

sirloin, salt, corn, shallots, red wine, beef broth, tomato paste, dried green peppercorns, butter, parsley

Taken from cooking.nytimes.com/recipes/3078 (may not work)