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Peppercorn Steak


  • 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
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  • 1 Tbsp. water


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

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