# Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with salt. If desired.
# Heat oil with 1-tablespoon butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook steaks, about 4 minutes on each side for medium-rare.
# Transfer steaks to a platter. Add the Mouton Cadet Wine and vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits. Simmer until reduced to about 1/2 Remove from heat and whisk in remaining tablespoon butter until melted. Season sauce with salt and drizzle over steaks.
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