Steak with Onions and Wine

Steak with Onions and Wine

2 small onions
1/2 tsp black peppercorns
2 thick beef fillet steaks (about 7 ounces each)
2 tbsp vegetable oil
2 tbsp cold butter
Salt
1/2 cup dry red wine

Preheat the oven on it's lowest setting (180-200 degrees F). Peel and halve the onions and thinly slice. Grind the peppercorns coarsely in a pepper-mill.

Pat the steaks dry with paper towels. In a skillet, heat the oil over medium-high heat until it's very hot. Throw in the steaks and sear them for about 2 minutes, until the underside no longer stubbornly clings to the bottom of the pan. Turn the steaks (do: use a spatula; don't: use sharp prongs).

Add 1 tbsp of the butter to the pan and continue to pan-fry the steaks for another 2, 6, or 8 minutes, depending on how you like them done inside: almost raw, pink, or cooked through, respectively. Take the steaks out of the pan, and season to taste with salt and pepper. Put them on a plate and keep them warm in the oven.

Stir the onions into the hot fat in the pan and sauté them until browned. Add the red wine and bring to a boil. Then, cut the remaining 1 tbsp butter into little pieces and stir it vigorously into the onions. Lightly season the onion sauce with salt and pepper. Pour the sauce over the steaks.

Serves 2