Ingredients

serves 4. Serving size: 1 steak and 1 cup green salad.

　　4 individual club steaks, about 1/3 pound each

　　1 tablespoon canola oil

　　1/2 teaspoon kosher salt

　　1/4 cup dry red wine

　　3/4 cup beef stock

　　1 tablespoon butter

　　1/2 teaspoon whole black peppercorns

　　

Parsley Butter

2 tablespoons chopped fresh parsley

　　1 tablespoon butter

　　

Step 1

Trim any fat from the steaks.

　　

Step 2

Heat the oil in a large skillet over medium heat and sear the steaks in the hot oil, frying for 3 to 4 minutes on each side.

　　

Step 3

Remove the steaks to a warm platter and sprinkle with the kosher salt.

　　

Step 4

Quickly pour the wine into the hot skillet; let it sizzle and reduce by more than half, about 2 minutes.

　　

Step 5

Add the beef stock and continue to boil until reduced to about 1/3 cup. Add the butter and peppercorns, stirring until the butter is melted.

　　

Step 6

Remove the peppercorns to a paper towel. Using a mallet or heavy pan, crack the peppercorns and return them to the skillet. Stir well.

　　

Step 7

Prepare the parsley butter: In a food processor, blend together the parsley and butter until smooth.

　　

Step 8

Spoon the sauce over the steaks and serve with 1 teaspoon of parsley butter each.

　　Cooks' Note

　　This is also delicious cold or sliced into salad greens.

　　Great Food, All Day Long