Melt 2 tablespoons of butter and coat over the surface of the meat. Season with black pepper. Preheat grill. Meanwhile melt remaining 1/2 cup of butter in a sauce pan. Add parsley, lemon juice and season with salt and pepper. Pour into a small container and refrigerate.

Place tenderloins on hot grill and sear on each side for about 4 minutes. Reduce heat and continue grilling until it reaches the desired doneness. Remove from grill and serve garnished with watercress and butter mixture.
Traditionally served with Béarnaise Sauce and a side dish of Chateau Potatoes

Thaw steaks and coat lightly with olive oil. Season both sides with a little salt and pepper (press in with your hands). Heat heavy grill on medium-high with 2 tablespoons olive oil. Sear the steaks on each side for about 4 minutes per side (for med-rare) or to desired Doneness. Remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving.

Add the wine to the pan and bring to a boil, scraping the bottom of the pan and stirring frequently. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over the steaks just before serving.

4 tsp. Fresh cracked black peppercorns
2 Tbsp. bottled Greenpeppercorns
Heavy cream
Dry white wine or cognac
2 14oz Porterhouse Steaks

Preparation:

Marinate steak to your preference or rub with olive oil and press in a small amount of salt and cracked black pepper. Allow to sit for 1 or more hours in the refrigerator. Heat a heavy skillet to high temperature. Sear steak quickly (20 sec. or so) on both sides to seal in juices. Remove from pan and place on grill.
While steak is cooking on the grill, lower heat under frying pan to medium/medium-low, add 1/4 to 1/3 cup wine to frying pan. (If there is little or no drippings from the steak add a little butter to the hot pan and brown but do not burn it). Add cracked black pepper, green peppercorns and 1/4 to 1/3 cup heavy cream to pan. Cook over medium heat, stirring constantly until the liquid is reduced by half. By this time the steak should be done. Place steak on serving dish and pour pepper sauce over the steaks.