I’ll just put a warning on this recipe: it’s not healthy. The up-side is that it’s delicious and indulgent. It’s not something you’re going to want to cook on a weekly basis but it certainly is great for a Sunday dinner meal or a special occasion. This recipe is a great dinner for two and using filet adds allows for a buttery, tender steak.
To start, make the butter by combining the first 4 ingredients in a bowl. Crush the peppercorns slightly and then sprinkle with salt. Place a small sheet of plastic wrap on a flat surface and drop the butter onto it. Using the plastic wrap, form the butter into a 1-inch diameter roll. Place in the refrigerator to harden while you cook the steaks.
For the steak, rub it filet with olive oil. Sprinkle the outside of the filet with thyme, pepper and salt and allow to sit at room temperature for 30 minutes before cooking. I highly suggest fresh thyme for the best flavor. I opted for grilling the steak but you can also prepare the steak on the stove with a grill pan. Today I’m giving credit to my boyfriend for his master grilling and beautiful grill-marks.
Heat a non-stick skillet over medium heat and then add in the shallots. Saute until slightly softened and then add in the wine. Boil the wine until it is reduced by half. Add in the chicken broth and continue to boil over medium heat. The sauce will begin to thicken. Once it is reduced, whisk in 3 tablespoons of the pink peppercorn butter, salt and pepper.
Slice the steak and split between 2 plates. Top with the sauce and serve with additional butter if you desire.