Strip Loin Steaks with Green Peppercorn Sauce
1 tbsp black peppercorns
2 cloves garlic finely minced
1 tbsp chopped fresh thyme or 1 tsp dried
1 tbsp balsamic vinegar
2 tbsp olive oil
2 tbsp butter
2 tbsp finely minced onion or shallot
1 cup red wine or beef broth or a combination of both
2 tsp Dijon mustard
1 cup cream (you could substitute buttermilk for a lighter option)
2 tbsp green peppercorns (not dried) rinsed
1 med. tomato, peeled, seeded and chopped
Combine the black peppercorns, garlic, thyme, vinegar and oil. Spread over the steaks pressing well into the meat. Leave for 30 minutes.
Heat butter in a small saucepan over medium heat. Add the onion and sauté until translucent. Stir in the wine or broth and cook until reduced by half. Add the cream and mustard and cook until the sauce is thickened. Gently fold in the chopped tomato and peppercorns. Keep warm.
While you are making the sauce, either sauté or broil the steaks to your desired doneness. (6-8 minutes per side for medium rare). Place steaks on warmed serving plates and pour the sauce over top.
Green peppercorns are the unripe seeds of Piper nigrum more commonly known as black pepper. The peppercorns are preserved by drying or bottling or canning in vinegar, brine or water.