- 2 to 3 tablespoons whole black peppercorns, crushed
- 1-1/2 teaspoons white pepper
- 4 boneless beef top loin steaks (12 ounces each)
- 1 teaspoon salt
- 1/4 cup butter, melted
- 1/4 cup Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 1/4 cup half-and-half cream
- Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour.
- Sprinkle salt in a large skillet; heat on high until salt begins to brown. Add steaks and brown on both sides. Add butter; reduce heat to medium-high. Cook steaks for 1-2 minutes on each side.
- Add Worcestershire and hot pepper sauce; cook each side 2-3 minutes longer 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. Add cream to the skillet; cook and stir until smooth. Serve with steaks. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Steak with Creamy Peppercorn Sauce
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"I made this three times before and it will be fourth times for tonight. This recipe was so DELICIOUS! The sauce is so tasty. This recipe is obviously a keeper!"
"I loved this recipe! It turned out so good! I eat at this local restaurant that makes this and it almost matched it perfectly! I had used 2 NY strips instead and I used 1 and 1/2 tsp. Peppercorn and 1/2 tsp of the white pepper. The only thing I did wrong, I think was I should have turned the pan down before I removed the steak....I smoked everyone out of the house! Yet the steak was excellent. Oh and I scored the fat and placed it on the fat in the brown salt first before browning the meat side!!!MMMMMH MHHHH it was good!"