2 lb. boneless beef steak, cut 1/4 inch thick
1 tsp. cracked black pepper
1/2 tsp. soft butter for each side of each steak
1/8 tsp. salt for each side
1/8 tsp. ground pepper for each side
Butter and oil (half and half)
3 tbsp. butter
1 tsp. chopped green onions
1/2 c. California Burgundy, Claret or other red dinner wine
Finely chopped parsley

Sprinkle both sides of steaks with cracked pepper; press into meat. Cover each side of steaks with 1/2 teaspoon butter; sprinkle each side with salt and ground pepper. Heat butter and oil in large heavy skillet; brown steaks quickly over high heat. Place steaks on a hot platter. Discard cooking oil.

In same skillet, blend 2 tablespoons butter with green onions, salt to taste and wine. Bring to boiling. Dip each steak into liquid for 1/2 minute. Boil liquid until almost all evaporated. Remove pan from heat; stir in remaining tablespoon butter a little at a time. Taste; correct seasoning. Pour sauce over steaks; sprinkle with parsley. Accompany with Cabernet Sauvignon. 4 servings.