STEAK WITH RED WINE AND PEPPERCORN SAUCE
Serves: 4
1 cup (250 ml) red wine
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2 cups (500 ml) beef or chicken stock
2 tbsp (30 ml) pink and green peppercorns
2 cups (500 ml) whipping cream
2 lbs (1 kg) steak (rib with bone, rib-eye with no bone, strip loin, or top sirloin with some fat on one side)
Preheat oven to 175 F (80 C) to heat plates.
1. Set a wide, heavy frying pan over medium heat and cook wine until it is reduced to 1/3 cup (75 ml). Add stock and reduce again, to about 1 cup (250 ml).
2. Crush peppercorns in a grinder or mortar and pestle and add to wine mixture. Add half the cream and reduce again to 1 cup (250 ml).
3. Season with salt to taste, then add the remaining cream. Lower heat and let simmer very gently while the steaks are cooking.
4. Heat grill, barbecue or large, heavy frying pan until very hot and cook steaks, a little longer on the first side than the second.
5. General rule: 8 minutes total time per inch (2.5 cm) thickness for rare; 10 minutes for medium rare; 12 minutes for medium; 15 minutes for well done.
6. Judge if steak is cooked to desired doneness by pressing on the thickest part of the meat with your thumb or finger.
7. When steak is cooked, let it rest, covered with aluminum foil to keep warm (not in the oven) for five to 10 minutes so juices can permeate the meat. While steak is resting, warm plates in the preheated oven.
8. Add any steak juices to the sauce and check for seasoning. When the steaks have rested for at least five minutes, transfer to a cutting board and carve in slices about 1/4 inch (6 mm) thick.
9. Pour some sauce on each of the heated plates, arrange steak on top and serve.