Steak with Mixed Peppercorn Sauce

Ingredients

• 4 beef tenderloin or boneless top loin steaks, cut 1-inch thick
• 2 medium zucchini or yellow squash
• 2 medium carrots
• 3 tsp. mixed peppercorns (black, white, green, pink), cracked, divided
• 2 Tbsp. butter or margarine
• salt (optional)
• 2/3 cup dry white or red wine
• 1 tsp. chopped shallot or green onion
• 1/2 cup seeded and coarsely chopped plum tomatoes
• 1 Tbsp. chopped fresh parsley

Instructions

Remove stem ends from squash and carrots. Using a vegetable peeler, cut outer portion of squash and carrots lengthwise into long thin strips. Reserve inner portion (seeded area of squash; core area of carrots) for another use.

Place steamer basket in 1/2-inch water (water should not touch bottom of basket). Place vegetable strips in basket. Cover tightly and heat to boiling; reduce heat. Steam 2-3 minutes or until crisp-tender; keep warm.

Meanwhile press 2 tsp. cracked peppercorns into both sides of each beef steak. Heat butter in medium nonstick skillet over medium heat until butter is melted. Place steaks in skillet and cook 9-11 minutes for rare to medium doneness, turning once. Remove steaks to warm platter and season with salt; keep warm.

In same skillet, add wine and shallot; cook and stir until wine is reduced by half. Stir in tomato, 1 Tbsp. cracked peppercorns and parsley; heat through.

To serve, spoon sauce over steaks; serve with vegetables.

Suggestions

To crack whole peppercorns, place on cutting board; cover with plastic wrap. Coarsely crush peppercorns with rolling pin or side of wide chef knife.