• ½ cup dry red wine
  • ½ cup beef stock or canned beef broth
  • ½ cup chicken stock or canned low-salt chicken broth
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon hot pepper sauce (Tabasco)
  • 2 12-14 oz New York sirloin steaks
  • 2 teaspoons crushed black peppercorns
  • 1 tablespoon vegetable oil
  • 3 tablespoons chilled unsalted butter, cut into pieces


Combine the first five ingredients in a sauce pan, and reduce to 1/2 cup, about 12 minutes. Sprinkle steaks on both sides with the peppercorns, pressing into the meat, salt the steaks lightly, and saute in the oil in a large heavy skillet about 3 minutes per side for medium rare. Transfer steaks to a platter, and tent with foil to keep warm.

Pour off the excess oil from the skillet, add the sauce, and reduce to 1/3 cup. Remove from heat, add the butter, and whisk until melted. Transfer steaks to plates, pour the sauce over, and serve.

MacGourmet downloadPepper Steak with Red Wine Sauce. To import, drag image to your MacGourmet recipe box.