Steak W/creamy Peppercorn Sauce

Ready in 1h

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4 New York strip steaks
2 tb Whole black peppercorns
1 ts Salt
1/4 c Worcestershire Sauce
1 1/2 ts White pepper
1/4 c Butter or Margarine; Melted
1 ts Hot pepper sauce
1/4 c Half and half cream

Original recipe makes 4



Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour. Sprinkle the salt in a large skillet; heat on high till salt begins to brown. Add steaks and sear on both sides. Add butter; reduce heat to medium high. cook steaks for 1 to 2 mins on each side. Add Worcestershire sauce and hot pepper sauce; cook each side 2 to 3 mins longer or till meat in done as desired. Remove steaks and keep warm. Add cream to the skillet; cook and stir till smooth. Serve over steaks. Editors Note: 1 tbsp of whole green peppercorns can be substituted for 1 tbsp of the black peppercorns; 1 tbsp of whole white peppercorns (crushed) can be used in place of the white pepper. Recipe by: Taste of Home Feb/March 97 Posted to KitMailbox Digest by sadrod on Jan 10, 1998

Verified by stevemur
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Calories Per Serving: 513 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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