Mixed-Peppercorn Steaks with Sherry-Marjoram Pan Sauce

Ingredients

• 1 ½ tablespoons shallots
• 1 teaspoon olive oil
• 1 tablespoon butter
• 1 tablespoon fresh marjoram
• ½ cup beef broth
• 1 tablespoon balsamic vinegar
• ¹/₃ cup medium-dry Sherry
• + 2 more ingredients
• • 1 ½ teaspoons ground mixed peppercorns
  • 2 6-ounce filet mignons (each about 1 inch thick)

Place ground pepper on plate. Dredge steaks in pepper, turning to coat evenly. Sprinkle steaks on both sides with salt. Heat olive oil in heavy medium skillet over medium-high heat. Add steaks and cook to desired doneness, about 2 1/2 minutes per side for medium-rare. Transfer steaks to plate; te...

View full recipe at Epicurious