Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Tenderloin, rib-eye, or 2 tb Cracked pepper
-strip steaks 2 tb Butter
2 tb Vegetable oil, divided Parsley

---------------------------SAUCE--------------------------------
1 ts Cornstarch -shallots
1/4 c Beef bouillon 1/2 c Dry white vermouth
2 tb Minced green onions or 2 tb Butter

Steaks:
Dry steaks thoroughly on paper towels; rub with tablespoon of oil.
Press pepper into each side of steaks with heel of hand. Let steaks
stand for an hour or two, allowing flavor to penetrate the meat.
Saute steaks on each side in 1 tablespoon of hot oil and butter.
They are cooked medium rare when they feel slightly resistant to
finger and when faint pearling of red juices appears at surface.
Remove steaks to hot serving platter. Prepare sauce and pour over
steaks. Garnish with parsley, if desired.

Sauce:
Spoon out excess fat from skillet. Combine cornstarch and beef
bouillon. Combine bouillon mixture, minced onions, and vermouth in
skillet. Simmer, scraping up meat drippings with wooden spoon, until
sauce has thickened. Remove from heat. Swirl in butter and pour sauce
over steak.

_To Market, To Market_ The Junior League of Owensboro, Kentucky
1984, 1986 ISBN 0-9611770-0-4 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-11-95

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