Ingredients Jump to Instructions ↓

  1. 5 tsp Whole Peppercorns

  2. 4 Rib-eye Steaks ,

  3. 6 oz. each 3 Tbsp Vegetable Oil

  4. 3 tsp Butter

  5. 2 Tbsp Chopped Green Onion

  6. 1/2 cup Dry White Wine or Chicken Broth

  7. 1/2 cup Whipping Cream

Instructions Jump to Ingredients ↑

  1. Crush peppercorns w/a mallet or heavy saucepan. Press crushed peppercorns evenly over both sides of each steak. Heat oil in a large skillet over med-high heat until almost smoking.

  2. Add steaks to skillet. Cook for 3 min. per side for med. Remove steaks to a serving platter; keep warm. Drain fat from skillet. Add 2 tsp butter and green onions to skillet.

  3. Saute green onions over med. heat until tender, about 4 min. Add broth. Simmer over low heat, stirring frequently, for about 5 min. or until liquid is absorbed.

  4. Stir whipping cream into skillet. Simmer, stirring continually, w/a wire whisk for 1 min. Add remaining butter, whisk until melted. Pour sauce over steaks. Serve immediately.


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