Peppercorn Steaks

• 2 tablespoons whole black peppercorns, crushed
• 4 boneless beef New York strip steaks
• 3 tablespoons butter
• 3 tablespoons minced garlic
• 1 tablespoon Worcestershire sauce
• 12 cup beef broth or 12 cup red wine
• 1 teaspoon ground mustard
• 12 teaspoon sugar
• 2 teaspoons cornstarch
• 1 tablespoon water

1. Rub pepper over both sides of the steak.
2. Refrigerate for 15 minutes.
3. In ungreased skillet, on med-hi heat, brown steaks on each side.
4. Add butter and garlic; cook 4 minutes, turning steaks once.
5. Add worcestershire sauce, cook 6-7 minutes longer, turning once, until desired doneness.
6. Remove steaks; keep warm.
7. In skillet add broth, mustard and sugar.
8. Stir to loosen browned bits.
9. Mix cornstarch and water; add to pan.
10. Bring to a boil; cook and stir for 1 minute.
11. Serve with steaks.

black peppercorns, beef new, butter, garlic, worcestershire sauce, beef broth, ground mustard, sugar, cornstarch, water

Taken from www.food.com/recipe/peppercorn-steaks-26136 (may not work)