Peppercorn Steaks

• 1 tablespoon whole black peppercorn, crushed
• 2 (8 ounce) boneless New York strip steaks
• 2 -3 tablespoons butter, melted
• 2 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 12 cup red wine
• 1 teaspoon ground mustard
• 12 teaspoon sugar
• 2 teaspoons cornstarch
• 1 tablespoon water

1. Rub pepper over both sides of steaks.
2. Refrigerate for 15 minutes.
3. In an ungreased skillet over medium-high heat, brown steaks on both sides.
4. Add butter and garlic; cook 4-6 minutes, turning steaks once.
5. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness.
6. Remove steaks; keep warm, Combine wine, mustard and sugar; add to the pan.
7. Stir to loosen browned bits.
8. Combine corn startch and water until smooth; add to pan.
9. Bring to aboil; cook and stir for 2 minutes or until thickened.
10. Serve with steaks.

black peppercorn, boneless new, butter, garlic, worcestershire sauce, red wine, ground mustard, sugar, cornstarch, water

Taken from www.food.com/recipe/peppercorn-steaks-69059 (may not work)