Pepper Steak, Dijon Mustard Sherry Sauce [barbecue]
Comments:	*Crushed peppercorns give a spicy taste to the meat, a tickling feeling sweetened whith Dijon mustard to the palate. It is better to use whole peppercorns and to crush them ourselves, wether using a pestle in a mortar or, if we do not own one, simply cover already spread onto a cutting board peppercorns with waxed paper and crush them using a mallet. These steaks are excellent served along with rosemary potato quarters, and thyme-allspice grilled winter squash halves.
Servings:	4

4 approximately 227-g [1/2-pound] each rib steaks, fat well-removed 1/8 teaspoon [0.5 mL] ground white pepper 1/4 cup [60 mL] crushed black peppercorns* Dijon Mustard Sherry Sauce 3/4 cup [190 mL] cream, light or heavy 1/4 cup [60 mL] Dijon mustard 2 tablespoons [30 mL] dry Sherry or dry white wine 1 tablespoon [15 mL] freshly finely chopped thyme or 1 teaspoon [5 mL] dried thyme

Into a small bowl, mix together all Dijon mustard Sherry sauce ingredients. A little before serving, heat sauce over low heat stirring often, or into a microwave-oven until smoking hot. Mix together ground white pepper and crushed black peppercorns onto a plate before pressing steaks firmly into mixture, until well coated on both sides. Preheat barbecue until charcoals become gray, almost white. Oil hot barbecue rack before laying steaks. Grill steaks for approximately 5 to 7 minutes on each side, until done to taste, turning steaks only once. Transfer pepper steaks onto 4 individual plates; coat steaks with a little of Dijon mustard Sherry sauce. Serve steaks immediately, remaining Dijon mustard Sherry sauce into a sauceboat.