8 oz. swordfish steak
2 tbsp. chopped shallots
1 tbsp. green peppercorns
6 tbsp. soft butter
4 oz. white wine
4 oz. heavy cream
Salt and pepper to taste
2 oz. oil

Season fish with salt and pepper. Saute in hot oil on both sides until golden brown. Remove from pan and keep warm. Drain oil. Saute shallots. Add peppercorns and wine, reduce until dry. Add cream. Reduce liquid by 2/3 or until it thickens. Remove from heat and whisk in softened butter (do not boil)