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Peppercorn Steak

2 - 10 oz. Strip Steaks
1 T unsalted Butter
5 medium sized Mushrooms, sliced thin
1 T Flour
1 Cup Cabernet Sauvignon
1 t Beef Bullion
1 t whole Black Peppercorns


Grill or broil steaks to desired doneness (see grilling time chart) While steaks are cooking, heat butter in a heavy skillet. Add mushrooms and saute until tender. Soak the peppercorns in a small bowl covered with wine. Gradually add the flour, stirring constantly -- be careful not to burn. Slowly add the Cabernet Sauvignon. Reduce heat and simmer to reduce sauce by one-quarter (about 15 minutes). Add beef bullion, mixing it in thoroughly. Add peppercorns, and simmer for 10 minutes. (Do not overcook, or peppercorns will turn bitter). Place steaks on heated plates, pour sauce over, and serve immediately.

Serves 2.