Ingredients
- 1 Tbsp. whole black peppercorns, crushed
- 2 boneless beef strip or top loin steaks
- 2-3 Tbsp. butter or margarine, melted
- 1-2 garlic cloves, minced
- 1 Tbsp. Worcestershire sauce
- 1/2 cup beef broth
- 1 tsp. ground mustard
- 1/2 tsp. sugar
- 2 tsp. cornstarch
- 1 Tbsp. water
Directions
Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet over medium high heat, brown steaks on both sides. 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 rare, a meat thermometer should read 140 degrees F, medium 160 degrees F, well done 170 degrees F). Remove steaks; keep warm. Combine 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.
By Robin from Washington, IA
Like ThriftyFun on Facebook
