Mixed-Peppercorn Steaks with Sherry-Marjoram Pan Sauce

Name: Mixed-Peppercorn Steaks with Sherry-Marjoram Pan Sauce
Yield: 2 Servings
Ingredients: 1 1/2 teaspoons ground mixed peppercorns; 2 6-ounce filet mignons (each about 1 inch thick); 1 teaspoon olive oil; 1 1/2 tablespoons minced shallots; 1/2 cup beef broth; 1 tablespoon medium-dry Sherry; 1 tablespoon chopped fresh marjoram; 1 tablespoon balsalmic vinegar; 1 tablespoon chilled butter, cut into four pieces

By Brooke Dojny and Melanie Barnard

May 31, 2004

Recipe notes