Steak w/creamy peppercorn sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Whole black peppercorns; (2 to 3) crushed |
| 1½ | teaspoon | White pepper |
| 4 | New York strip steaks; (about 12 oz each) | |
| 1 | teaspoon | Salt |
| ¼ | cup | Butter or margarine; melted |
| ¼ | cup | Worcestershire sauce |
| 1 | teaspoon | Hot pepper sauce |
| ¼ | cup | Half and half cream |
Directions
Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour. Sprinkle the salt in a large skillet; heat on high till salt begins to brown. Add steaks and sear on both sides. Add butter; reduce heat to medium high. cook steaks for 1 to 2 mins on each side. Add Worcestershire sauce and hot pepper sauce; cook each side 2 to 3 mins longer or till meat in done as desired. Remove steaks and keep warm. Add cream to the skillet; cook and stir till smooth. Serve over steaks. Editor's Note: 1 tbsp of whole green peppercorns can be substituted for 1 tbsp of the black peppercorns; 1 tbsp of whole white peppercorns (crushed) can be used in place of the white pepper.
Recipe by: Taste of Home Feb/March '97 Posted to KitMailbox Digest by sadrod <pax@...> on Jan 10, 1998