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 ⓘ
Instructions
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
517
kcal
26% DV
Protein
Fat
Carbs
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).