Steak with creamy peppercorn sauce

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Whole black peppercorns, crushed
1½ teaspoon White pepper
4 New York strip steaks (12 oz EACH)
1 teaspoon Salt
¼ cup Butter or margarine, melted
¼ cup Worcestershire sauce
1 teaspoon Hot pepper sauce
¼ cup Half and half

Directions

Combine peppercorns and pepper; rub over both sides of steak. Chill for 1 hour. Sprinkle the salt in a large skillet; heat on high until salt begins to brown. Add steaks and sear 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 more or until meat is done as desired. Remove steaks and keep warm. Add cream to the skillet; cook and stir until smooth. Serve over steaks.

Recipe by: Taste Of Home - February/March 1997 Posted to EAT-L Digest 29 Jan 97 by The Taillons <taillon@...> on Jan 30, 1997.

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