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Peppercorn Steaks

 Peppercorn Steaks
These tender peppered steaks get plenty of zip from a quick-to-fix sauce flavored with mustard and Worcestershire.
2 ServingsPrep/Total Time: 30 min.


  • 1 tablespoon whole black peppercorns, crushed
  • 2 boneless beef top loin steaks (8 ounces each)
  • 2 to 3 tablespoons butter, melted
  • 1 to 2 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup red wine or beef broth
  • 1 teaspoon ground mustard
  • 1/2 teaspoon sugar
  • 2 teaspoons cornstarch
  • 1 tablespoon water


  • Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In
  • an ungreased skillet, brown steaks on both sides over medium-high
  • heat. Reduce heat to medium; add butter and garlic; cook for 4-6
  • minutes, turning steaks once. Add Worcestershire sauce; cook 4-6
  • minutes longer, turning once, or until meat reaches desired doneness
  • (for medium-rare, a meat thermometer should read 145°; medium,
  • 160°; well-done, 170°). Remove steaks and keep warm.
  • Combine wine or broth, mustard and sugar; add to the pan. Stir to
  • loosen browned bits. Combine cornstarch and water until smooth; add
  • to pan. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Serve with the steaks. Yield: 2 servings.

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Peppercorn Steaks (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.