Instructions: Using a rolling pin, crush 1/4 cup peppercorn mix between a folded napkin.

Remove excess fat from the entrecotes. Season with salt and crushed peppercorns.

Heat a large heavy skillet. Pour in oil and, over high heat, cook the entrecotes, about 4 minutes each side for medium-rare.

Pour out fat from pan, deglaze with port, and reduce. Add cream and beef stock and continue to reduce until sauce is thick enough to coat the back of a spoon.

Whisk in butter, one small piece at a time. Season to taste with salt.

Place one entrecote on each warmed serving plate. Ladle sauce over steaks and divide soaked peppercorns equally over each portion. I serve it with "Sauteed Baby Vegetables" (see recipe).

This recipe yields 6 servings.

Wine Recommendation: A big, bold red wine such as a Beaune from Burgundy or one of the great Rhones from either Hermitage or Chateauneuf du Pape makes a great partner for these steaks. Look for shippers like Louis Latour for Burgundy, Jaboulet or Chapoutier for the Rhone. Of course, any good Californian red also teams well with steak, so bring out the best from your cellar.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.