Instructions: To make steaks: Place 1/4 cup of the peppercorns in a small bowl and add enough port wine to cover; soak overnight.

The next day, use a rolling pin to crush the remaining 1/4 cup peppercorns between folded napkins.

Remove excess fat from the steaks. Season with salt and the crushed peppercorns. Heat a large, heavy skillet. Pour in oil and, over high heat, cook the steaks, about 4 minutes each side for medium-rare. Remove steaks and keep warm. Pour out fat from pan; deglaze pan with red wine and balsamic vinegar, and reduce by about half. Add cream and beef stock, and continue to reduce until sauce is thick enough to coat the back of a spoon. Whisk in butter, 1 small piece at a time. Add wasabi and drained peppercorns and season to taste with salt.

To make vegetables: In a wok or large skillet over high heat, heat the oil.

Add the snow peas, mushrooms, bell peppers, eggplant, bok choy, broccoli and asparagus and stir-fry just unil coated with the oil. Pour in broth and soy sauce and stir until al dente, about 2 minutes longer. Season with salt and pepper to taste, keeping in mind that the soy sauce is salty. Serve immediately.

To serve, divide stir-fried vegetables among 6 plates. Slice steaks thinly across the grain and place on top of the vegetables. Sauce the steak lightly with the peppercorn and wasabi sauce; pour the rest around the vegetables.

Garnish with a sprig of cilantro or mint. - Courtesy Wolfgang Puck

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