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
- 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 for 1-2 minutes on each side.
- 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)