Update my dinner status, I'm making this tonight.
9 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Crush peppercorns coarsely with a pressing, rolling motion, using the bottom of a pan.
Press the steaks into the crushed pepper and work it into both sides of the meat with the heel of your hand or with the flat side of a cleaver.
(Joy of Cooking says to place 2 tsp of salt in the bottom of a skillet and brown it - I skip this step because it came out incredibly nasty and salty - instead, I just use a small amount of butter to keep the meat from sticking.)
Brown the steaks uncovered, over high heat. Reduce to medium heat, turn, and cook to desired degree of doneness (rarer is usually better with filets).
In a separate pan, combine butter, Worchestershire, and lemon juice. Melt over low heat.
Remove steaks and serve with butter sauce on side (immediately for best results)
