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Pepper Steak With Red Wine-Rosemary Sauce
Prep Time:
10 minutes
Cook Time:
20 minutes
4 servings

2 Beef New York Strip Steaks (1 1/4 pound), cut 1-inch thick

2 tsp. Morton & Bassett Black Peppercorns, crushed

1/4 tsp. salt

1 Tbsp. Da Vinci Olive Oil

1/4 c. onion, chopped

2 cloves garlic, minced

1 Tbsp. fresh rosemary, chopped

1 c. dry red wine

3/4 c. condensed double-strength beef broth

1 tsp. brown sugar


Place peppercorns into a 1-quart sealable plastic bag. Crush with a ro
lling pin or meat mallet.
Season steaks with salt. Press pepper evenly into both sides of steaks
Heat olive oil 3 minutes in a large skillet over Medium heat. Cook ste
aks 6 minutes per side for Medium-Rare doneness (cook to 140°F int
ernal temperature). Remove to a plate or platter and keep warm.
Meanwhile, chop onion and mince garlic. Remove rosemary from stems and
Add onion, garlic and rosemary to skillet. Saute 2 minutes. Add wine a
nd boil 2 minutes. Stir in beef broth, brown sugar and meat juices tha
t have collected on platter. Boil 5 more minutes. Pour over steaks and

Nutritional Information

No Nutritional Information Available


No Source Information Available