Peppercorn Steaks

Total Time Prep/Total Time: 30 min.
Yield 2 servings
Test Kitchen Approved
These tender peppered steaks get plenty of zip from a quick-to-fix sauce flavored with mustard and Worcestershire.

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.
These tender peppered steaks get plenty of zip from a quick-to-fix sauce flavored with mustard and Worcestershire.
Recipe Creator

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