4 boneless shell steaks
Salt to taste
4 tbsp. cracked peppercorns
1 tbsp. vegetable oil
2 tbsp. finely chopped shallots
1/2 c. dry red wine
1/2 c. beef broth
2 tsp. tomato paste
1/2 tsp. thyme (dried)
2 tbsp. butter
2 tbsp. finely chopped parsley

Sprinkle steaks with salt. Sprinkle peppercorns evenly on both sides. Press down to adhere to meat. Heat oil and when almost smoking, add steaks, cook about 3 minutes until browned and turn. Cook 2-3 minutes more for medium rare. Remove.

Pour fat out of skillet, add shallots and cook until wilted. Do not brown. Add wine, broth, tomato paste and thyme. Reduce to half a cup. Add liquid that has accumulated around steaks. Bring to a simmer. Remove from heat and swirl in the butter. Pour sauce over steaks. Sprinkle with parsley.