Preparation time: 30 minutes. Serves: 4.

4 beef steaks or lean ground beef patties, 6 to 8 oz. each
Salt & pepper to taste
1 tbsp. olive oil
1 tbsp. butter
1/2 c. Zinfandel or dry red wine
1 c. beef broth
1 tsp. water-packed green peppercorns (opt.)
2 tsp. cornstarch
2 tsp. dried tarragon leaves

1. Wipe steaks dry. Sprinkle on both sides with salt and pepper.

2. In a heavy skillet, heat oil and butter. Add steaks. Over very high heat, cook steaks 3 minutes. Turn. Cook 3 minutes longer.

3. Reduce heat to low. Cook 10 minutes for rare or 15 minutes for medium-rare, turning once. Remove steaks. Keep warm.

4. Drain all but 1 tablespoon fat from pan. To the pan, add Zinfandel. Bring to a boil. Stir to bring up brownings. Boil until reduced to about 2 tablespoons.

5. Reserve 1 tablespoon beef broth. Add remaining broth to pan. Bring to a boil. Cook, stirring, until reduced by half.

6. To the pan, add peppercorns, if used.

7. Stir cornstarch into the reserved tablespoon of broth. Stir into sauce.

8. Cook, whisking constantly, until thickened and smooth. Add tarragon. Taste. Add salt and pepper, if desired.

9. Spoon sauce over steaks. Serve immediately.

TIPS: Serve leftover rare steak thinly sliced on hard rolls with mustard for lunch.