Steak with Creamy Peppercorn Sauce |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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My wife, Mailynn, and I both love spicy foods. This is one of her favorite dishes. I've been cooking it as a treat on her birthday for years.David Collin, Martinez, California Ingredients:
2 to 3 tablespoons whole black peppercorns, crushed |
1-1/2 teaspoons white pepper |
4 boneless beef top loin steaks (12 ounces each) |
1 teaspoon salt |
1/4 cup butter, melted |
1/4 cup worcestershire sauce |
1 teaspoon hot pepper sauce |
1/4 cup half-and-half cream |
Directions:
1. Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour.
2. Sprinkle salt in a large skillet; heat on high until salt begins to brown. Add steaks and brown on both sides. Add butter; reduce heat to medium-high. Cook steaks for 1-2 minutes on each side.
3. Add Worcestershire and hot pepper sauce; cook each side 2-3 minutes longer 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. Add cream to the skillet; cook and stir until smooth. Serve with steaks. Yield: 4 servings.
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