Recipe: Cabernet Peppercorn Steak

Rhonda, I looked for your recipe for quite some time last night. So are I have not found it. I was pleased to see your new message this morning. Here are some that I found last night. I'll keep looking, however.
Let me know how this turns out, please.
:-)
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Cabernet Peppercorn Steak
2 - 10 oz. Natural Gourmet Strip Steaks
1 T unsalted Butter
5 medium sized Mushrooms, sliced thin
1 T Flour
1 Cup Cabernet Sauvignon
1 t Beef Bullion
1 t whole Black Peppercorns
Preparation
Grill or broil steaks to desired doneness (see grilling time chart)
While steaks are cooking, heat butter in a heavy skillet. Add mushrooms and saute until tender.
Soak the peppercorns in a small bowl covered with wine. Gradually add the flour, stirring constantly
-- be careful not to burn. Slowly add the Cabernet Sauvignon. Reduce heat and simmer to reduce
sauce by one-quarter (about 15 minutes). Add beef bullion, mixing it in thoroughly. Add
peppercorns, and simmer for 10 minutes. (Do not overcook, or peppercorns will turn bitter). Place
steaks on heated plates, pour sauce over, and serve immediately.
Serves 2.
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Beef Tenderloin with Three-Peppercorn Hollandaise
If you're going to the expense of making beef tenderloin, it'd better be for someone very special, so here's a delicious dinner
just for two. The peppercorns in the hollandaise give this classic sauce a neoclassic punch.
2 beef tenderloins (fillet steaks, about 6 ounces/185 g each)
salt and freshly ground black pepper, to taste
1/2 teaspoon green peppercorns
1/2 teaspoon black peppercorns
1/2 teaspoon pink peppercorns
1/4 cup/60 mL/2 fl oz white wine
1/4 cup/60 mL/2 fl oz dry sherry
3 tablespoons sherry vinegar
1 shallot, chopped
2 cloves garlic, chopped
2 egg yolks
1/3 cup/90 g/3 ounces unsalted butter, melted
1 tablespoon olive oil
chopped flat-leaf (Italian) parsley, for garnish
Preheat the oven to 350 degrees F/175 degrees C/gas mark 4.
Season the tenderloins with salt and pepper and set them aside.
In a small saucepan over high heat, bring the green, black, and pink peppercorns, white wine, sherry, sherry vinegar, shallot,
and garlic to a boil. Cook for about 2 minutes, or until about 2 tablespoons of liquid remain. Set aside to cool.
Place the egg yolks and the cooled wine mixture in a small stainless steel bowl. Place the bowl over a pot of simmering water
and whisk for 3 to 4 minutes, or until the egg yolks thicken to the consistency of softly whipped cream. Do not scramble the
eggs. Slowly whisk in the melted butter and mix thoroughly. Season to taste with salt.
Leave the bowl over the hot water and remove the pot from the heat. Cover and set aside.
In a medium saut pan over high temperature, heat the 1 tablespoon olive oil until smoking hot. Sear the tenderloins well on
both sides, about 2 minutes per side. If your saut pan is ovenproof, place it in the oven; otherwise, transfer the beef to a
roasting pan. Bake the tenderloins for about 8 minutes for medium-rare.
Place the tenderloins on individual plates and pour over the Three-Peppercorn Hollandaise. Garnish with the chopped parsley.
Serves two.
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George's Wilson House Parmesan Peppercorn Dressing
1 package Kraft or Hidden Valley ranch dressing mix, prepared according to package directions
1 tablespoon freshly cracked black pepper
3 tablespoons freshly grated Parmesan cheese
Combine ingredients and mix well. Keep refrigerated. Makes about 21/4 cups.
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Delmonico With Three Peppercorn Sauce
(Serves 2)
2 - 12 oz. rib eye steaks
1 tbsp. butter, clarified
1/2 cup cognac
1/2 cup dry white wine
2 cups heavy cream
1 cup veal demiglace
1 tbsp. each: green, pink, cracked black peppercorns
1 tbsp. unsalted butter
salt & freshly ground black pepper
Season steaks with salt and pepper.
Heat clarified butter in a skillet over high heat. When hot, add the steaks. Cook at high heat until medium rare, about 8 minutes.
Remove steaks from pan and keep warm.
Pour any fat from pan and deglaze with white wine and cognac. Reduce by two thirds and add heavy cream. Bring to a boil.
Add demiglace and reduce by half.
Stir in peppercorns, and whisk in butter. Pour over steaks and serve.