How to make it

  • Rub peppercorns into both sides of each steak then refrigerate for 15 minutes.
  • Warm an ungreased heavy skillet over medium high heat then brown steaks on both sides.
  • Add butter and garlic and sauté for 5 minutes with the steaks turning at least once.
  • Add Worcestershire and cook 5 minutes longer turning at least once desired degree of doneness.
  • Remove steaks and keep warm under foil then add red wine, mustard and sugar to skillet.
  • Stir to blend with steak drippings.
  • In a separate small bowl blend together cornstarch and water.
  • Pour liquid into simmering sauce in skillet then bring sauce to boil and cook until thickened.
  • Serve sauce over steaks.

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