- 1 tablespoon all purpose flour
- 1 tablespoon butter, room temperature
- 1/2 cup dry white wine
- 1 shallot, minced
- 1 cup whipping cream
- 1/4 cup Asian fermented black beans, minced (about 1 ounce)
- 1/2 cup (1 stick) chilled unsalted butter, cut into 4 pieces
- 1 tablespoon fresh lemon juice
- 6 8- to 10-ounce rib-eye steaks (each about 3/4 inch thick)
- 2 tablespoons finely crushed Szechuan peppercorns or 1 tablespoon coarsely cracked black pepper
- Prepare barbecue (medium heat). Stir flour and 1 tablespoon room-temperature butter in small bowl to paste. Boil wine and shallot in heavy medium saucepan until slightly reduced, about 3 minutes. Add cream and black beans and return to boil. Whisk in flour paste; simmer until sauce thickens, about 1 minute. Reduce heat to low. Add chilled butter 1 piece at a time, whisking until butter melts before adding next piece. Whisk in lemon juice. Season sauce with salt and pepper. Remove from heat; cover to keep warm.
- Sprinkle steaks on both sides with crushed peppercorns and salt. Grill 5 minutes, then turn and grill to desired doneness, about 4 minutes for medium-rare. Serve steaks with sauce.
- Available at Asian markets, specialty foods stores and some supermarkets.
- Sometimes called wild pepper, Szechuan peppercorns are available at Asian markets and some specialty foods stores.