Recipe - Steak Wcreamy Peppercorn Sauce

2 tablespoon Whole black peppercorns; (2
to 3) crushed
1 One half teaspoon White pepper
4 New York strip steaks;
(about 12 ounce each)
1 teaspoon Salt
One fourth cup Butter or margarine; melted
One fourth cup Worcestershire sauce
1 teaspoon Hot pepper sauce
One fourth cup Half and half cream

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. Editor's 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 pax@pacbell.net on Jan 10, 1998