I will admit I played fast and loose with the recipe though. It called for some store bought beef jus, whereas I went online and found a recipe and made my own. I was supposed to make it like hours in advance, but I hadn't, so I improvised. It also called for port, but we didn't have any, so I used red wine.
The jus is just a cup of red wine, half a cup of beef stock and half a cup of chicken stock. In a perfect world, you'd have this stock in your freezer or fridge, because you're such a culinary genius that you keep some handy at all times. Yeah, I am not such a beast. So, I used the cube stock thingies. Add some garlic and some rosemary, and leave it simmering. It's supposed to simmer for like an hour and a half all told, or something. Mine didn't.
While its simmering away, tie a string round the steaks (though I have no idea why or what purpose that serves. Then you season, them, push a teaspoon of butter into each one and brown them in a very hot pan, starting butter side down, and just a minute a side. Take 'em off quick.
I then added the jus to the pan juices, and threw in three tablespoons of peppercorns. Recipe said green ones, but we couldn't find any, so I used mixed peppercorns. I was so not going to sit there sorting the green ones out of the mix.
Then I just let it simmer away until we were ready. I'm not sure how long it cooked for, maybe half an hour all told? There was feeding of the baby and putting him to sleep. The steaks we threw on the barbeque, 3.5 mins a side. They could have been a little rarer for my taste, but I like mine practically mooing still.
Guys. This sauce. Was frikkin' incredible. Rich and tasty and gorgeous. The peppercorns are amazing with the steak. It was an unqualified success. Awesome.
NOM. I have actually written what I did so that you can make it too, it was SO good.
Me: Absolutely thumbs up. Great.
Appreciative Husband: Enthusiastic Thumbs up.
Fussy Teen: Thumbs up.