Ingredients :
2 Tbs. whole Black Peppercorns, crushed
4 New York Strip Steaks, about 6-8 oz. each
1/3 cup Butter or Margarine
4 cloves Garlic, minced
2 Tbs. Worcestershire Sauce
1 cup Red Wine or Low-sodium Beef Broth
2 tsp. Ground Mustard
1 tsp. Granulated Sugar
1 Tbs. Cornstarch
2 Tbs. Water
Preparation :
Rub the crushed peppercorns into both sides of each steak. Refrigerate for about 15 minutes.
Meanwhile, warm an ungreased heavy skillet over medium-high heat. Brown the steaks on both
sides. Add the butter and garlic and sauté for about 5 minutes with the steaks, turning at least
once. Add Worcestershire sauce and cook about 5 minutes longer, again turning at least once,
until the steaks attain the desired degree of doneness. Remove the steaks and keep them warm
under foil. Add the red wine or beef broth to the skillet. Add the ground mustard and sugar. Stir a
bit to blend with the steak drippings. In a separate small bowl, blend together the cornstarch and
water. Pour the liquid into the simmering sauce in the skillet. Bring the sauce to a boil and cook
for a few minutes until thickened. Serve the sauce over or on the side of the steaks.