Pepper Steaks

• 2 steaks from the tenderloin, weighing 10 oz. (300 g) each
• 2

One hour ahead of time, take the steaks out of the refrigerator.

Place the peppercorns on a cutting board or table and coarsely crush them with a rolling pin. Lightly salt the steaks, then roll them in the peppercorns, pressing down on them as you do so. Leave for 15 minutes before cooking.

Heat the butter in a large frying pan until very hot, add the steaks, and cook over high