Steak Diane - cooking recipe

Ingredients

4 (8 oz.) steaks, cut 1/2 inch thick from top loin strip or tenderloin
1 1/2 Tbsp. green peppercorns, packed in water or fresh ground pepper
drops of soy sauce
olive or peanut oil
small pitcher of oil and 1 stick butter
1/4 c. minced shallots or scallions
1/4 c. fresh parsley, chopped
1 Tbsp. cornstarch, blended with 1 Tbsp. Dijon mustard and 1 c. bouillon
Worcestershire sauce
juice of 1/2 lemon
cognac and Port or Madeira

Preparation

Trim steaks and pound between pieces of wax paper to reduce them to 1/4 inch thick.
Crush drained green peppercorns with spoon and spread on both sides of steak or use ground black pepper.
Add a few drops of soy sauce and olive oil.