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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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 meat thermometer should read 145°; medium, 160°; well-done, 170°). 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. Yield: 2 servings.
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