4 pieces sirloin steaks
1/2 c. crushed peppercorns
1/2 c. oil
Salt and pepper to taste
1 jar of Jennivine's Port Wine Jelly

Sprinkle some salt on both sides of the steaks and pat with the crushed peppercorns. Heat the skillet and add the oil at high heat. Cook the steaks to the desired doneness and serve it with 1 tablespoon of port wine jelly on top of the steaks. (You can substitute any of our Jellies instead of Port Wine for a change....This is a simply marvelous way of doing steak without the hassle of making a sauce!!!!)