Instructions: 1. Pound the veal steaks lightly w/ a flat mallet.

2. Drain the peppercorns & rinse under cold running water. Crush about a third of them & press into both sides of each steak. Sprinkle w/ salt.

3. Heat the oil & 1 tbs. of the butter in a large, heavy skillet & add the veal. Cook over medium heat about 2 min. or until nicely browned on one side.

4. Turn the steaks & cook 2 to 3 min. longer. Remove the meat & keep warm.

5. Pour off the fat from skillet & add a tbs. of butter & the shallots.

Cook briefly, stirring, & add wine. Cook over high heat, stirring, until most of wine is reduced, 5 to 10 min.

6. Stir in cream. Boil vigorously about 2 min. & add any liquid that has accumulated around veal steaks. Add remaining peppercorns,to taste. Simmer about 5 min. & swirl in remaining butter

7. Slice steak diagonally, spoon sauce over it.

TONYS

WINE: CHATEAU PEYMARTIN 1973.

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