Taste of Home
Peppercorn Steaks
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings.
These tender peppered steaks get plenty of zip from a quick-to-fix sauce flavored with mustard and Worcestershire.
Ingredients
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1 tablespoon whole black peppercorns, crushed
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2 boneless beef top loin steaks (8 ounces each)
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2 to 3 tablespoons butter, melted
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1 to 2 garlic cloves, minced
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1 tablespoon Worcestershire sauce
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1/2 cup red wine or beef broth
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1 teaspoon ground mustard
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1/2 teaspoon sugar
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2 teaspoons cornstarch
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1 tablespoon water
Directions
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1.
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 thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm.
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2.
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.
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