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Title: Steak With Creamy Peppercorn Sauce
Categories: Beef, Dairy, Chilies, Spices
Yield: 4 servings
3 tb Whole black peppercorns;
- crushed
1 1/2 ts White pepper
4 Boneless beef top loin
- steaks (12 oz ea)
1 ts Salt
1/4 c Butter; melted
1/4 c Worcestershire sauce
1 ts Hot pepper sauce
1/4 c Half & Half cream
Combine peppercorns and pepper; rub over both sides of
steaks. Chill for 1 hour.
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 1-2 minutes on each side.
Add Worcestershire and hot pepper sauce; cook until meat
reaches desired doneness (for medium-rare, a thermometer
should read 135 F; medium, 140 F; medium-well, 145 F), 2-3
minutes longer. Remove steaks and keep warm. Add cream
to the skillet; cook and stir until smooth. Serve with
steaks.
No culprit named
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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