New York Strip Loin Steaks With Three-Peppercorn Sauce

To make the peppercorn sauce, heat olive oil in a small, heavy-bottom nonstick skillet over medium heat and saute shallots and peppercorns for 2 minutes to release the flavor.

Shake pan a few times to turn the peppercorns evenly. Add port, increase heat to high, and cook until reduced to roughly half its original volume.

Stir in the Bovril, then the tomato paste. Gradually stir in the milk. Simmer for 5 to 7 minutes or until sauce like in consistency (it won't get thick - you want it to nap the steaks). Cover the sauce while you cook the steaks.

Heat butter or margarine and oil in a heavy skillet and cook steak over high heat for about 3 minutes on each side (for rare). Alternatively, steaks may be barbecued. Spoon sauce over steaks. Serve immediately.

cook's notes

Green and pink peppercorns are much milder than black. To crack peppercorns, put in a small bag and whack with the flat side of a meat mallet.