|Fillet steak/Rump / sirloin steaks||4 Medium|
|Mixed peppercorns||2 Tablespoon, crushed coarsely in a mortar (Use Green, White, Red, And Black Peppercorns)|
|Beaujolais/Other light red wine||250 Milliliter (1 Glass)|
|Butter||2 Ounce (50 Gram, 1/2 Stick)|
Place steaks in a glass, earthenware, or enamelled bowl.
Mix half of the coarsely crushed peppercorns in the wine, and pour over steaks.
Allow to marinate for at least 30 min., preferably longer.
Drain steaks, and pat dry with paper towel.
Rub and press remaining crushed peppercorns into steaks.
Leave to stand another 30 min.
Put butter or oil in a large frying pan (use 2 if steaks are large).
When butter foam begins to subside, add steaks to pan.
Saute them on both sides for between 3 to 5 min., depending on how you prefer the steaks, and how thick they are.
Remove steaks to a hot dish, and keep warm.
Pour out any excess fat from frying pan.
Add marinade liquid, and increase heat.
Scrape juices with a wooden spoon, and boil liquid until it is almost a syrup.
Pour over the steaks, and serve at once.