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All Recipes » Beef Recipes » Pepper-crusted Steak with Worcestershire-Butter Sauce () 2 Vote(s)
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root
Senior Member

Posts: 330
Registered:
February 2004

Pepper-crusted Steak with Worcestershire-Butter Sauce Fri, 15 September 2006 11:16
4 top sirloin steaks
salt
1 Tbsp coarsely ground pepper
1 Tbsp vegetable oil
1 shallot, minced
½ cup red wine
½ cup low-sodium chicken broth
¼ cup Worcestershire sauce
1 tsp minced fresh thyme
2 Tbsp unsalted butter

Pat steaks dry with paper towels and season with salt. Rub one side of each steak with pepper. Heat oil in a large skillet over medium-high heat until just smoking. Place steaks with peppered side down in skillet and sear. Set steaks aside.

Add shallot to empty skillet and cook until softened, about 1 minute. Add wine, broth, Worcestershire and thyme and simmer, scraping up browned bits with a wooden spoon, until reduced by half, about 5 minutes. Add accumulated steak juices back to pan, whisk in butter, and season with salt. Pour over steaks.

To Freeze: Freeze in freezer safe container.

To Reheat: Defrost. Cook steaks to desired doneness.

      
tessar
Senior Member

Posts: 213
Registered:
February 2004

  Re: Pepper-crusted Steak with Worcestershire-Butter Sauce Sun, 17 December 2006 19:15
Really good flavor, but a bit strong. I think it would be better if you took it out of the marinade when thawing.
      
Jenn
Senior Member

Posts: 337
Registered:
February 2004

  Re: Pepper-crusted Steak with Worcestershire-Butter Sauce Sat, 20 January 2007 13:06
Exact opposite of Tessa, we felt it didn't have much flavor at all. And we left it in the marinade while thawing. It was just ok. Nothing exciting.
      
    
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