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Pepper Steak With Red Wine-Rosemary Sauce



Quick and easy

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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 rolling 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 steaks 6 minutes per side 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. 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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