Boneless Shell Steak With Crushed Peppercorns

Name: Boneless Shell Steak With Crushed Peppercorns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless shell steaks, about 6 ounces each, with excess fat removed; Salt to taste; 3 tablespoons black or white peppercorns; 1 teaspoon vegetable oil; 2 tablespoons butter; 3 tablespoons finely chopped shallots; 3/4 cup dry red wine; 2 teaspoons tomato paste; 2 sprigs fresh thyme or 1/4 teaspoon dried; 2 tablespoons chopped parsley

Servings: persons

1
Sprinkle the steaks with salt.
2
Place peppercorns on a hard surface and crush them with a mallet or the bottom of a heavy skillet.
3
Make sure all are crushed, but not too fine.
4
This should be done shortly before cooking to get the most flavor from the peppercorns.
5
Lay steaks over peppercorns to coat them evenly on all sides, patting peppercorns with your hand.
6
Lightly oil a heavy skillet, preferably of cast iron, and place over high heat until it is smoking hot.
7
Add steaks and cook them about 3 minutes.
8
Turn and cook about 3 minutes more, or longer if desired.
9
Put steaks on a warm plate and keep them warm.
10
Pour off fat from skillet and add 1 tablespoon of the butter.
11
Add shallots and cook, stirring, until wilted.
12
Add wine, tomato paste and thyme and cook over medium heat, stirring with a wooden spatula, until reduced by half.
13
Add any juices that have accumulated around the steaks and swirl in the remaining butter until it melts to bind the sauce.
14
Pour sauce over steaks and sprinkle with parsley.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 boneless shell steaks, about 6 ounces each, with excess fat removed, Salt to taste, 3 tablespoons black or white peppercorns, 1 teaspoon vegetable oil, and more.

Yes, Boneless Shell Steak With Crushed Peppercorns falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!