Pepper Steak With Red Wine-Rosemary Sauce

Prep Time:
10 minutes
Cook Time:
20 minutes
4 servings


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

2tsp.Morton & Bassett Black Peppercorns, crushed,


1Tbsp.Da Vinci Olive Oil,

1/4c.onion, chopped,

2clovesgarlic, minced,

1Tbsp.fresh rosemary, chopped ,

1c.dry red wine,

3/4c.condensed double-strength beef broth,

1tsp.brown sugar,


1Place peppercorns into a 1-quart sealable plastic bag. Crush with a rolling pin or meat mallet.

2Season steaks with salt. Press pepper evenly into both sides of steaks.

3Heat olive oil 3 minutes in a large skillet over Medium heat. Cook steaks 6 minutes per side for Medium-Rare doneness (cook to 140°F internal temperature). Remove to a plate or platter and keep warm.

4Meanwhile, chop onion and mince garlic. Remove rosemary from stems and chop.

5Add onion, garlic and rosemary to skillet. Saute 2 minutes. Add wine and boil 2 minutes. Stir in beef broth, brown sugar and meat juices that have collected on platter. Boil 5 more minutes. Pour over steaks and serve.

Nutritional Information

No Nutritional Information Available

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