Steak au Poivre

We really liked this. I used two smallish (and thin) rumsteacks (no idea of the US equivalent), so didn't need to finish the cooking in the oven.

Having none of the swanky peppercorns, I used black peppercorns, long pepper (which I bought out of curiosity at some point), and pink peppercorns I bought for something or other. Put them in an old ziploc and mashed with a rolling pin.

I made half the sauce and there was lots. But it was good.