Grilled Rib-Eye Steaks with Black Bean Sauce

• 1 tablespoon all purpose flour
• 1 tablespoon butter, room temperature
• 1/2 cup dry white wine
• 1 shallot, minced
• 1 cup whipping cream
• 1/4 cup Asian fermented black beans,* minced (about 1 ounce)
• 1/2 cup (1 stick) chilled unsalted butter, cut into 4 pieces
• 1 tablespoon fresh lemon juice
• 6 8- to 10-ounce rib-eye steaks (each about 3/4 inch thick)
• 2 tablespoons finely crushed Szechuan peppercorns ** or 1 tablespoon coarsely cracked black pepper

1. Prepare barbecue (medium heat).
2. Stir flour and 1 tablespoon room-temperature butter in small bowl to paste.
3. Boil wine and shallot in heavy medium saucepan until slightly reduced, about 3 minutes.
4. Add cream and black beans and return to boil.
5. Whisk in flour paste; simmer until sauce thickens, about 1 minute.
6. Reduce heat to low.
7. Add chilled butter 1 piece at a time, whisking until butter melts before adding next piece.
8. Whisk in lemon juice.
9. Season sauce with salt and pepper.
10. Remove from heat; cover to keep warm.
11. Sprinkle steaks on both sides with crushed peppercorns and salt.
12. Grill 5 minutes, then turn and grill to desired doneness, about 4 minutes for medium-rare.
13. Serve steaks with sauce.
14. *Available at Asian markets, specialty foods stores and some supermarkets.
15. **Sometimes called wild pepper, Szechuan peppercorns are available at Asian markets and some specialty foods stores.

flour, butter, white wine, shallot, whipping cream, black beans, butter, lemon juice, szechuan peppercorns

Taken from www.epicurious.com/recipes/food/views/grilled-rib-eye-steaks-with-black-bean-sauce-105547 (may not work)