3 strip steaks, bone-in (or de-bone)
Salt and pepper
Vegetable oil, for sauteing
1 shallot, minced
1-ounce red wine
4 ounces chicken stock
2 teaspoons green peppercorns, in brine
1-ounce heavy cream
1/2-ounce butter
Sauteed Asparagus, recipe follows
Red-skinned mashed potatoes, recipe follows

Season the strip steaks with salt and pepper. Heat oil in a medium saucepan and saute the seasoned steaks until they are cooked to medium-well done, with a small strip of pink on the inside. Remove the strip steaks and set aside. Wipe away the excess oil from the pan.
Over medium heat, sweat the minced shallots in the same saute pan until they become translucent. Add the red wine and reduce by 1/2. Add stock to the pan and reduce the mixture again by 1/2. Slowly add the green peppercorns and season lightly with salt and pepper. Continuously stir the sauce while adding in the heavy cream. Finish by adding butter to the sauce and reduce the temperature to low. Do not strain.
Serve with Sauteed Asparagus and Red-skinned Mashed Potatoes.

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.