Steak With Creamy Peppercorn Sauce

• 2 to 3 tablespoons whole black peppercorns, crushed
• 1-1/2 teaspoons white pepper
• 4 boneless beef top loin steaks (12 ounces each)
• 1 teaspoon salt
• 1/4 cup butter, melted
• 1/4 cup Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 1/4 cup half-and-half cream

1. Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour.
2. 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 for 1-2 minutes on each side.
3. Add Worcestershire and hot pepper sauce; cook each side 2-3 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Remove steaks and keep warm. Add cream to the skillet; cook and stir until smooth. Serve with steaks.

whole black peppercorns, white pepper, loin, salt, butter, worcestershire sauce, hot pepper, cream

Taken from www.tasteofhome.com/recipes/steak-with-creamy-peppercorn-sauce/ (may not work)