Western Pepper Steak
["8 (1/2-inch thick) slices beef tenderloin", "3 Tbsp. peppercorns", "3 Tbsp. butter", "2 Tbsp. oil (olive is best)", "salt to taste", "1/4 c. beef broth or 1 bouillon cube, dissolved in 1/4 c. water", "1 Tbsp. butter"]
["Put peppercorns into plastic bag and crush gently with rolling pin.", "Press crushed peppers into both sides of steaks.", "Heat 3 tablespoons of butter and oil in a large, heavy skillet over high heat.", "Brown steaks on both sides and cook to desired degree of doneness.", "Season with salt.", "Remove steaks to a warm serving platter.", "Reduce heat and add beef broth.", "Stir well to loosen crumbs from bottom.", "Continue cooking until sauce has reduced slightly; stir in the 1 tablespoon butter.", "Pour over steaks and serve.", "Serves 4."]
["beef tenderloin", "peppercorns", "butter", "oil", "salt", "beef broth", "butter"]