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
Ingredients
- 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
Reviews
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!
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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!