Name: Peppercorn Steaks
Prep time: 30 min
Cook time: 30 min
Yield: 2
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Peppercorn Steaks

1. 1 tablespoon whole black peppercorns, crushed -

2. 2 boneless beef top loin steaks (8 ounces each) -

3. 2 to 3 tablespoons butter, melted -

4. 1 to 2 garlic cloves, minced -

5. 1 tablespoon Worcestershire sauce -

6. 1/2 cup red wine or beef broth -

7. 1 teaspoon ground mustard -

8. 1/2 teaspoon sugar -

9. 2 teaspoons cornstarch -

10. 1 tablespoon water -

How to cook deliciously - Peppercorn Steaks

1. Stage

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. Stage

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.