1 Tbs. butter 1 cup chopped shallots 1 Tsp. crushed black peppercorns 2 fresh thyme sprigs or ½ teaspoon dried 2 cups dry red wine ½ cup whipping cream 1 Tbs. prepared white horseradish 4 6 to 8-ounce Lonehawk Farm Loin Steaks (about 1 inch thick)
Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots, peppercorns and thyme and sauté mixture until shallots are tender, about 5 minutes. Add 2 cups red wine. Increase heat and boil until liquid is reduced to 1 cup, about 20 minutes. Strain sauce and return to same saucepan. Add ½ cup whipping cream and boil until reduced to sauce consistency, about 7 minutes. Stir in horseradish. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.) Prepare barbecue (medium-high heat) or preheat broiler. Season steaks generously with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare.
Transfer steaks to plates. Spoon horseradish sauce around and serve. ;D ;D