Shelly's Recipe

PEPPERCORN STEAKS

Category: Steaks - Beef

1 tbsp whole black peppercorns, crushed
2 boneless beef steaks, you choose
2-3 tbsp butter, melted
1 -2 clove garlic, minced
1 tbsp Worcestershire sauce
1/2 cup red 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. Refrigerate for 15 minutes. In an ungreased skillet over medium heat, brown steaks on both sides. Add butter and garlic; cook 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-5 minutes longer, turning once or until meat reaches desired doneness. Remove steaks keep warm.

Combine wine, 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 steaks. Serves 2