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Steaks au Poivre

4 fine quality steaks
1½ Tbsp. whole The Spice Hunter Malabar Black Peppercorns
3 Tbsp. oil
2 Tbsp. butter
2 Tbsp. finely chopped shallots
½ cup dry white wine
½ cup heavy cream
1 Tbsp. butter

Using a mallet or the bottom of a heavy saucepan, crush peppercorns coarsely. Press crushed peppercorns firmly and evenly on both sides of the steaks. Heat oil in skillet until hot and almost smoking. Add steaks. Cook about 3 minutes and turn. Cook 2 minutes longer or to preference. Place on a warm platter. Remove fat from skillet. Add 2 Tbsp. butter and shallots. Cook until soft. Add wine and cook until almost totally reduced. Add cream and cook over high heat for 1 minute. Swirl in 1 Tbsp. butter. Pour over steak and serve.