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