Peppercorn Steaks

Name: Peppercorn Steaks
Ingredients: 1 tablespoon whole black peppercorns, crushed; 2 boneless beef top loin steaks (8 ounces each); 2 to 3 tablespoons butter, melted; 1 to 2 garlic cloves, minced; 1 tablespoon Worcestershire sauce; 1/2 cup red wine or beef broth; 1 teaspoon ground mustard; 1/2 teaspoon sugar; 2 teaspoons cornstarch; 1 tablespoon water

10 ingredients

2 steps

Ingredients

1 tablespoon whole black peppercorns, crushed
2 boneless beef top loin steaks (8 ounces each)
2 to 3 tablespoons butter, melted
1 to 2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1/2 cup red wine or beef broth
1 teaspoon ground mustard
1/2 teaspoon sugar
2 teaspoons cornstarch
1 tablespoon water

Directions

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.
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.