---------- Recipe via Meal-Master (tm) v8.04
       Title: Peppercorn Sauce/Bf
  Categories: Sauces, Beef, Condiment, Dressings, Salads
       Yield: 6 servings
         4 ea Rib eye steaks -- 1
         1 c  Heavy cream
         2 TB Butter
         1 TB Peppercorns -- *
       1/2 c  Sherry
   *Drained canned and mashed The following green
   peppercorn sauce can be made many good cuts of steak
   but I prefer a rib eye or New York cut: Pat steaks dry
   and season with salt and pepper.  In a heavy skillet,
   heat the butter over moderately high heat until it is
   hot. Saute the steaks for 3 minutes on each each side
   for medium rare. Transfer the steaks to a warm platter
   and keep warm, covered loosely in the oven. Add sherry
   to the skillet, and deglaze it, scraping up the brown
   bits and boil the sherry, stirring, until it is
   reduced by half. Add cream and peppercorns and boil
   the sauce, stirring, until it is thickened slightly.
   Add the steaks, simmer the mixture, turning the steaks
   to coat them with the sauce for 1 minute. Transfer the
   steaks to a heated platter.
   Recipe By     :