4 steaks of choice
3 tbsp. crushed black peppercorns
2 tsp. salt
2 c. red wine

SAUCE:

1/2 stick butter
2 tbsp. lemon juice
2 tbsp. Worcestershire sauce
2 tbsp. chopped fresh parsley

Place steaks in flat baking dish. Cover steaks with wine. Marinate for 1-2 hours in the refrigerator. 20 minutes before serving, remove steaks from wine, pat dry. Crush peppercorns; press steaks into peppercorns, and work peppercorns into the meat.

Heat large cast iron frying pan; sprinkle with salt. Brown the steaks on both sides over high heat. When seared, reduce heat to medium and turn the steaks until done to liking. Remove steaks to warmed serving platter. Add butter to pan drippings, when melted, add lemon juice and Worcestershire sauce, stirring until drippings are well blended into sauce.

When blended, pour immediately over steaks. Sprinkle with fresh parsley and serve immediately. I serve this with a rice pilaf, tossed salad and nice rose wine.

Serves 4.