Recipe - Steak With Creamy Peppercorn Sauce

3 tablespoon Whole black peppercorns,
crushed
1 One half teaspoon White pepper
4 New York strip steaks (12 oz
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

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
mediumhigh. Cook steaks for 12 minutes on each side. Add Worcestershire
and hot pepper sauce; cook each side 23 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 EATL Digest 29 Jan 97 by The Taillons
taillon@ACCESS.MOUNTAIN.NET on Jan 30, 1997.