Peppercorn Steak

• 1 tbsp whole black peppercorns, crushed
• 2 boneless beef top loin steaks (8 ounces each)
• 2 to 3 tablespoons butter, melted
• 1 to 2 garlic cloves, minced
• 1 tbsp worcestershire sauce
• 1/2 cup red wine or beef broth
• 1 tsp ground mustard
• 1/2 tsp sugar
• 2 tsp cornstarch
• 1 tbsp water

1. Rub pepper over both sides of steaks.
2. Refrigerate for 15 minutes in an ungreased skillet, brown steaks on both sides over medium-high heat.
3. Reduce heat to medium, add butter and garlic, cook for 4 to 6 minutes, turning steaks once.
4. Add Worcester shire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness ( for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees).
5. Remove steaks and keep warm.
6. Combine wine or broth, mustard and sugar, add to pan.
7. Stir to loosen browned bits.
8. Combine cornstarch and water until smooth, add to pan.
9. Bring to a boil; cook and stir for 2 minutes or until thickened.
10. Serve with the steaks.
11. Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steam, ambassador steak or boneless club steak in your region.

black peppercorns, loin, butter, garlic, worcestershire sauce, red wine, ground mustard, sugar, cornstarch, water

Taken from cookpad.com/us/recipes/447369-peppercorn-steak (may not work)