Peppercorn Steak.
You can cook Peppercorn Steak using 10 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Peppercorn Steak
- It's 1 tbsp of whole black peppercorns, crushed.
- Prepare 2 of boneless beef top loin steaks (8 ounces each).
- Prepare 2 of to 3 tablespoons butter, melted.
- You need 1 of to 2 garlic cloves, minced.
- It's 1 tbsp of worcestershire sauce.
- You need 1/2 cup of red wine or beef broth.
- Prepare 1 tsp of ground mustard.
- You need 1/2 tsp of sugar.
- Prepare 2 tsp of cornstarch.
- It's 1 tbsp of water.
Peppercorn Steak step by step
- 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 to 6 minutes, turning steaks once. Add Worcester shire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness ( for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Remove steaks and keep warm..
- Combine wine or broth, mustard and sugar, add to 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..
- Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steam, ambassador steak or boneless club steak in your region..
