Peppercorn Steak

2 Boneless Beef Top Loin Steaks

1 tbsp. Whole Black Peppercorns Crushed

2 to 3 tbsp. Butter Melted

1 to 2 Garlic Cloves Minced

1 tbsp. Worcestershire Sauce

1/2 cup Rred Wine or Beef Broth

1 tsp. Ground Mustard

1/2 tsp. Sugar

2 tsp. Cornstarch

1 tbsp. Water

Rub pepper over both sides of steaks. Put in refrigerator for 15 minutes. In ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium.  Add butter and garlic. Cook for 4-6 minutes, turn steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired level of cooking (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. Mix 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.

Fry steaks for several minutes over high heat. Then turn on the average power and fry another 9 minutes, periodically turning over.

After this time, fill the steaks with onions and finely chopped blue cheese, turn off the heat, cover and leave for 2-3 minutes.