2 tbs fresh ground white pepper or cracked peppercorns
2 to 2 1/2 lbs. steak
2 tbs. cooking oil
8 tbs softened butter; divided
2 tbs diced shallots (or finely chopped green onions)
1 (4 ounce) can mushroom stems and pieces, reserve 1/4 cup liquid
1/2 cup beef stock or broth
1/3 cup spiced rum (such as Captain Morgan)

Using paper towels, pat the steaks to remove excess liquid.
Rub both sides of the steak, first with the pepper, and then the olive oil.
Cover with waxed paper and let stand for at least half an hour or up to 2 hours. The longer, the better to allow the flavor of the pepper to penetrate the meat.

Sear the meat in a dry frying pan for 3 1/2 minutes per side or until you are happy with the doneness.
Remove the meat, add the butter and stir until it is melted and starts to turn brown.
Reduce the heat, add the flour, rum, liquid from the mushroom can, and the mushrooms and shallots.
Stir until the sauce thickens.
If the sauce is too thick, add the water or rum.
Adjust taste with the salt.

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