Parsley Flavored Butter:

butter
lemon juice
minced parsley (fresh or dried)
salt
pepper

Cream the butter, drop by drop. Beat in the lemon juice, then beat in the minced parsley. Season to taste with salt and pepper.

The butter must always be creamed or beaten before the flavor is added to it. You can blend the butter to a cream in an electric beater, pound it in a bowl with a pestle or mash it, a bit at a time, with the back of a wooden spoon, then beat it vigorously until it is light and creamy. Then the flavoring is added. Place the entire bowl in a cool place to firm up.

Place the peppercorns in mortar and pestle and crush them thoroughly. Dry the steaks on a paper towel. Rub and press the crushed peppercorns into both sides of the meat with your fingers and the palm of your hand. Cover with waxed paper. Let it stand for at least half an hour, 2 or 3 hours are even better, so the flavor of the pepper will penetrate the meat.

Sauté the steak in parsley butter and olive oil. Put the butter in the skillet and place over moderately high heat (400°F) until you see the butter foam begin to subside. This indicates the fat is hot enough to sear the meat. Sauté the meat on one side for 3 to 4 minutes and regulate the heat so the fat is always hot, but not burning. Turn the steak and sauté the other side for 3 to 4 minutes. The steak is done to the°F of rareness you desire.

There are various ways you can do this. Cut a small incision in the steak is the method that is used for rareness. Remove the steak to a hot platter and keep warm for a moment while completing the sauce.

Sauce:

1 1/2 tbsp. marjoram leaves
1 packet instant chicken flavored broth
1/3 c. cognac

Sauterne wine can be substituted here for cognac.

All of the ingredients can be mixed earlier and have on hand. Pour the fat out of the skillet. Add the parsley butter and the previously prepared sauce and boil down rapidly over high heat (400°F) while scrapping up the coagulated cooking juices. Boil rapidly for a minute or two to evaporate the alcohol from the cognac. Place the steaks back into the sauce. Allow to remain for 1/2 minute and serve. Pour the sauce over the steaks after it is placed to be served.