6 boneless shell steaks about 1 1/4 inch thick
5 tbsp. crushed peppercorns
3 tbsp. oil
3 tbsp. butter
3 shallots chopped fine
3/4 c. dry white wine
3/4 c. heavy cream

2 hours ahead of time press peppercorns in both sides of steak set aside.

When ready to cook heat oil in skillet and saute steaks about 2 1/2 minutes on each side on high heat. Remove from heat and place in warm oven. Pour off fat and add butter saute shallots until wilted and add wine and cook until reduced. Add cream and cook over high heat for 1 minute. Pour over steaks and serve.