Mushroom Steaks with Green Peppercorn Butter

This dish is good with venison or veal as well as beef.

8 tablespoons butter

6 tablespoons green peppercorns

2 tablespoons olive oil

2 cloves garlic minced

8 ounces mushrooms sliced

1 teaspoon salt

1/2 teaspoon black pepper

6 steaks, 6 – 8 ounces each

1/2 cup red wine

Soften 6 tablespoons of the butter and mash in the green peppercorns. Melt the remaining butter in a frying pan and add the olive oil and garlic. Next add the mushrooms, season with salt and pepper and sauté over medium heat for about 10 minutes. Remove mushrooms. Season the meat with salt and pepper and cook steaks about 5 minutes on each side, or until cooked the desired amount. Remove the steaks and place on a platter. Deglaze the pan with the red wine and pour over the steaks. Then spread the mushrooms over the meat and top each steak with equal portions of the green peppercorn butter.

Servings: 6