Mixed-Peppercorn Steaks with Sherry-Marjoram Pan Sauce

1. 1

   Place ground pepper on plate.

2. 2

   Dredge steaks in pepper, turning to coat evenly.

3. 3

   Sprinkle steaks on both sides with salt.

4. 4

   Heat olive oil in heavy medium skillet over medium-high heat.

5. 5

   Add steaks and cook to desired doneness, about 2 1/2 minutes per side for medium-rare.

6. 6

   Transfer steaks to plate; tent with foil to keep warm while making pan sauce.

7. 7

   Add shallots to skillet; saute over medium-high heat 2 minutes.

8. 8

   Add broth and Sherry; boil until sauce is slightly reduced, stirring to scrape up browned bits, about 4 minutes.

9. 9

   Stir in marjoram.

10. 10

    Remove skillet from heat; stir in vinegar.

11. 11

    Add butter 1 piece at a time, stirring until melted.

12. 12

    Season sauce with salt and pepper.

13. 13

    Pour sauce over steaks and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.