Black peppercorn, cracked
Cajun seasoning (optional)
Oil
Steaks
Red wine

Make a mixture of cracked black peppercorn (Cajun seasoning can be added to give different taste if wanted) and course ground pepper in a shallow baking dish. Heat a little oil in the skillet until smoking. Roll your steaks one at a time in mix to thoroughly cover with pepper. Shake off excess and put in hot oil. For rare, cook 2 minutes on each side, approximately 1/2 inch thick.

Just before last side is finished add a little amount of red wine or sherry and a little amount of aujues. Simmer for 1 minute, remove steak and let mix thicken a little. Stir with fork to blend. Serve hot over steak for a really unique taste, serve with bearnaise sauce in individual container for dipping each piece as its cut.

If you don't have aujues you can buy liquid beef stock in grocery. This can also be frozen and re-used.