Steak Au Poivre

1. Trim fat from steak.
2. Crush to handfuls of whole peppercorns by spreading evenly on a board, covering with a dish towel, and crushing with arolling pin. Pound pepper into each surface of steak, which has been lightly brushed with oil. Wrap steak loosely in waxed paper; refrigerate several hours or overnight.
3. *DO NOT SALT*.
4. Allow steak to stand at room temperature before cooking.
5. Heat heavy skillet red hot; coat with a little oil. Seari steak on each side for 3 minutes.
6. Remove skillet from heat.
7. Salti steak; place in a moderate oven (350°F).
8. Bakei 20 to 25 minutes for rare; 30 to 35 minutes for medium rare.
9. Spread with lemon butter, made by blending melted butter and lemon juice to taste.
10. Slice very thinly.
11. Serves: 8 Source: Mountain Measures --Junior League of Charleston, WV Ed.