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Peppercorn steak are sure to please those with a taste for spicy savory steak. Read on for a delicious meal!

  • 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.

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