| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
servings |
INGREDIENTS
| 2 |
tb |
Whole Black Peppercorns; crushed |
| 4 |
|
New York Strip Steaks; about 6-8 oz. each |
| 1/3 |
c |
Butter or Margarine |
| 4 |
|
Cloves Garlic; minced |
| 2 |
tb |
Worcestershire Sauce |
| 1 |
c |
Red Wine or Low-sodium Beef Broth |
| 2 |
ts |
Ground Mustard |
| 1 |
ts |
Granulated Sugar |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Water |
INSTRUCTIONS
Rub the crushed peppercorns into both sides of each steak. Refrigerate for
about 15 minutes.
Meanwhile, warm an ungreased heavy skillet over medium-high heat. Brown the
steaks on both sides. Add the butter and garlic and sauté for about 5
minutes with the steaks, turning at least once.
Add Worcestershire sauce and cook about 5 minutes longer, again turning at
least once, until the steaks attain the desired degree of doneness.
Remove the steaks and keep them warm under foil. Add the red wine or beef
broth to the skillet. Add the ground mustard and sugar. Stir a bit to blend
with the steak drippings.
In a separate small bowl, blend together the cornstarch and water. Pour the
liquid into the simmering sauce in the skillet. Bring the sauce to a boil
and cook for a few minutes until thickened. Serve the sauce over or on the
side of the steaks.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jul 18, 1999, converted by MM_Buster
v2.0l.
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