Ingredients
1 tablespoon whole black peppercorns, crushed2 boneless beef top loin steaks (8 ounces each)2 to 3 tablespoons butter, melted1 to 2 garlic cloves, minced1 tablespoon Worcestershire sauce1/2 cup red wine or beef broth1 teaspoon ground mustard1/2 teaspoon sugar2 teaspoons cornstarch1 tablespoon water
Preparation
Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium; 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 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. 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.
