Pepper Steak With Red Wine-Rosemary Sauce
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 rolling pin or meat ma
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 steaks 6 minutes per si
de for Medium-Rare doneness (cook to 140°F internal temperature). Remove to a plate or
platter and keep warm.
Meanwhile, chop onion and mince garlic. Remove rosemary from stems and chop.
Add onion, garlic and rosemary to skillet. Saute 2 minutes. Add wine and boil 2 minutes. S
tir in beef broth, brown sugar and meat juices that have collected on platter. Boil 5 more
minutes. Pour over steaks and serve.
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