Peppercorn Steak With Herbed Blue Cheese From Sparkpeople Food

PEPPERCORN STEAK

Peppercorn Steak image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 (7-ounce) top sirloin steaks
4 cups water
1/2 (1-ounce) package au jus mix
2 tablespoons margarine
2 1/2 tablespoons all-purpose flour
1 cup heavy cream (recommended: Minor's Culinary Cream)
2 ounces brandy
1 1/2 tablespoons freshly ground coarse black pepper

Steps:

Heat a grill to medium. Put the steaks the grill and cook to desired doneness.
Bring the water to a boil in a medium pot over medium heat. Add the au jus mix and the brandy. Let boil for 10 minutes. While that cooks, in a separate small saucepan, combine the margarine and the flour to make the roux. Let the roux cook for 5 minutes. Add roux to the au jus mixture and stir with a wire whisk until smooth. Stir in the cream and the black pepper. Arrange the steaks on serving plates and serve drizzled with the sauce.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

PEPPERCORN STEAKS

Peppercorn Steaks image

These tender peppered steaks get plenty of zip from a quick-to-fix sauce flavored with mustard and Worcestershire.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1 tablespoon 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 tablespoon Worcestershire sauce
1/2 cup red wine or beef broth
1 teaspoon ground mustard
1/2 teaspoon sugar
2 teaspoons cornstarch
1 tablespoon water

Steps:

Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium; add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.

Nutrition Facts :

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