4 slices (1/2 inch thick) vienna bread
1 clove garlic, halved
4 tsp olive oil
2 rib eye or strip loin grilling steaks (8oz each)
2 tbsp cracked green or black peppercorns
1/4 cup red wine
1/4 cup beef stock
1/4 finely diced sweet red pepper
1 shallot (green onion), finely diced
2 tsp butter
Rub bread all over with cut sides of garlic; brush with 2 tsp of the oil. Toast on baking sheet in 400*F oven for 10 min. or until golden.
Meanwhile, trim off all but 1/8 inch fat from steak. Roll edges in peppercorns to coat. In skillet, heat remaining oil over medium-high heat; cook steaks for 4-6 min. per side or until med-rare inside and browned. Transfer to plate, cover and keep warm.
Add wine and stock to skillet; bring to boil, scraping up brown bits. Boil for about 1 min. or until reduced by 1/2. Remove from heat. Stir in red pepper, shallot, butter and any juices accumulated on meat plate.
Cut stakes in half, place on top of croutes. Pour sauce over top.