2 tablespoons olive oil
6 (1/2-inch-thick) beef tenderloin steaks
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 (10 3/4 ounce) can beef broth, undiluted
1 cup dry red wine
2 garlic cloves, pressed
3 tablespoons green peppercorns
1/4 cup unsalted butter, cut into pieces
Heat a 5-quart saute pan over high heat, and add oil. Sprinkle steaks evenly with salt and pepper; place in skillet, and brown on both sides. Remove steaks from pan.
Add broth, wine, and garlic to skillet; cook over high heat 15 minutes. Return steaks to pan, and cook 5 to 6 minutes on each side or to desired degree of doneness. Remove pan from heat; remove steaks, reserving sauce in pan. Add peppercorns, and gradually whisk in butter. Serve sauce over steaks.
Makes 6 servings.