Peppery Steaks With Wine Sauce Recipes

PEPPERY STEAKS WITH WINE SAUCE

Steps:

• Season steaks with salt then spread steaks with mustard; press in cracked pepper.
• Cook steaks on high in skillet.
• Remove to platter; cover to keep warm.
• Discard fat from skillet; reduce heat to medium-high.
• Add shallots and thyme; cook 30 seconds, stirring constantlly.
• Add wine; cook 1 minute.
• Add broth; bring to boil and loosen brown bits.
• Stir in any juices collected on steak platter; cook 3 minutes or until sauce is reduced by half.
• Spoon sauce over steaks.

PEPPER STEAK WITH PORT-WINE MUSHROOM SAUCE

Steps:

• To make Port-Wine Mushroom Sauce combine mushrooms and flour in a bowl and toss well.
• Combine wine, shallots, and vinegar in a medium skillet.
• Bring to a boil and cook until thick.
• Reduce heat to medium.
• Add broth, Worcestershire, tomato paste, and rosemary and cook 1 minute.
• Add mushroom mixture and cook 3 minutes, stirring constantly.
• Stir in mustard.
• Keep sauce warm.
• Sprinkle steaks with peppercorns and salt.
• Heat a nonstick skillet over medium-high heat.
• Add steaks and cook 3 minutes on each side or until desired degree of doneness.
• Serve Port-Wine Mushroom Sauce over steaks.

STEAKS IN RED WINE SAUCE

Steps:

• Season the steaks with black pepper. Heat a large non-stick frying pan until really hot, and cook the steaks for 2-3 minutes, without moving them. Sprinkle with salt, turn over and cook for 2-3 minutes more; keep warm.
• Turn down the heat and fry the chopped shallots in the butter until softened, about 2 minutes. Pour in the red wine, add the thyme and reduce by two-thirds. Stir in the redcurrant jelly, mustard and salt and pepper. Return the steaks to the pan, heat through in the sauce and serve.