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Peppered Beef in Garlic Sauce

 Peppered Beef in Garlic Sauce
Onion, garlic and red wine mingle with beef broth in a pleasant sauce that's similar to au jus in this sirloin steak recipe developed by our Test Kitchen home economists.
2 ServingsPrep/Total Time: 30 min.


  • Coarsely ground pepper
  • 1/4 teaspoon salt
  • 2 beef sirloin steak (5 ounces each)
  • 3/4 cup beef broth
  • 3/4 cup dry red wine or additional beef broth
  • 1 small red onion, quartered and thinly sliced
  • 2 garlic cloves, minced
  • 1/2 teaspoon sugar
  • 1/4 teaspoon dried marjoram
  • Dash hot pepper sauce


  • Sprinkle pepper and salt over steaks and press into both sides. In a
  • nonstick skillet coated with cooking spray, brown steaks on both
  • sides over medium-high heat. Remove and keep warm.
  • In the same skillet, combine the remaining ingredients. Bring to a
  • boil; cover and cook for 2 minutes. Uncover; cook 5-6 minutes longer
  • or until meat is cooked to desired doneness (for medium-rare, a meat
  • thermometer should read 145°; medium, 160°; well-done,
  • 170°). Yield: 2 servings.
Nutritional Facts: One serving (1 steak with 1/4 cup sauce) equals 304 calories, 9 g fat (3 g saturated fat), 85 mg cholesterol, 1,109 mg sodium, 7 g carbohydrate, trace fiber,

2 of 2

Peppered Beef in Garlic Sauce (continued)

Nutritional Facts: 34 g protein. Diabetic Exchanges: 4-1/2 lean meat, 1 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.