Using a rolling pin, crush 1/4 cup peppercorn mix between a folded napkin.

Remove excess fat from the entrecôtes. Season with salt and crushed peppercorns.

Heat a large heavy skillet. Pour in oil and, over high heat, cook the entrecôtes, about 4 minutes each side for medium-rare.

Pour out fat from pan, deglaze with port, and reduce. Add cream and beef stock and continue to reduce until sauce is thick enough to coat the back of a spoon.

Whisk in butter, one small piece at a time. Season to taste with salt.

Place one entrecôte on each warmed serving plate. Ladle sauce over steaks and divide soaked peppercorns equally over each portion. I serve it with Sautéed Baby Vegetables (see recipe).

This recipe yields 6 servings.

Wine Recommendation: A big, bold red wine such as a Beaune from Burgundy or one of the great Rhônes from either Hermitage or Chateauneuf du Pape makes a great partner for these steaks. Look for shippers like Louis Latour for Burgundy, Jaboulet or Chapoutier for the Rhône. Of course, any good Californian red also teams well with steak, so bring out the best from your cellar.