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Steak with Creamy Peppercorn Sauce

 Steak with Creamy Peppercorn Sauce
My wife, Mailynn, and I both love spicy foods. This is one of her favorite dishes. I've been cooking it as a treat on her birthday for years.—David Collin, Martinez, California
4 ServingsPrep: 5 min. + chilling Cook: 15 min.


  • 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.

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Steak with Creamy Peppercorn Sauce (continued)

Editor's Note: 1 tablespoon of whole green peppercorns can be substituted for 1 tablespoon of the black peppercorns; 1 tablespoon of whole white peppercorns (crushed) can be used in place of the white pepper.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.