BEEF: I personally prefer steaks cooked in a skillet rather than on a BBQ. Making the sauce to go along with the steak is just tres bien.

SIRLOIN STEAKS WITH OR WITHOUT SAUCE:

4 x 6-8 oz. strip sirloin steaks, about ¾ to 1-inch thick

2 tbsp. whole black peppercorns                               

2 tbsp. cooking oil

2 tbsp. butter                                                               

salt to taste

2 cloves garlic, slightly crushed

sauce:

   ¼ cup chopped shallots                               

   1 cup dry red wine

   ½ cup whipping cream                                 

   1 tbsp. Dijon mustard

Freshly grind peppercorns in a spice grinder. Rub peppercorn all over the steaks. Do not add salt at this stage, it will toughen the meat

In a large heavy non-stick skillet over medium-high to high heat, heat oil and melt butter. When butter sizzles, add garlic and sauté 1 minute; then discard. Cook steaks in batches.  Sauté 3-4 minutes on first side, turn over and season with salt to taste. Cook 3-4 minutes on the other side and season with salt to taste. Cooking time depends on thickness of steaks and degree of doneness desired. Allow cooked steaks to rest in a warm place for 5 minutes before serving to allow juices to settle inside.

Steaks can be served on their own at this stage.  If sauce is preferred, make sauce in another saucepan while cooking steaks. Keep steaks warm.

To make sauce: Add shallots to hot oil in pan and cook for 2-3 minutes, or until softened. Deglaze pan with wine. Cook and reduce wine by half. Stir in Dijon mustard and cream, heat through but do not boil. Add salt to taste; and pour sauce over steaks to serve.