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Merlot-Peppercorn Steak Sauce

Merlot-Peppercorn Steak Sauce

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
METALLISCRUB

METALLISCRUB

This is a quick merlot and peppercorn sauce which cooks very quickly. It's very tasty poured over a top sirloin or a thick porterhouse steak!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 62 kcal
  • 3%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Melt butter in a saucepan over medium heat. Stir in the mushrooms, garlic, and peppercorns, and saute until the mushrooms are tender. Pour in the wine, balsamic, and Worcestershire sauce, increase the heat to medium-high, and reduce by 1/3. Stir in the rosemary and cook for 1 to 2 minutes until fragrant.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JuiceMom
59

JuiceMom

6/18/2006

This sauce was pretty good. I will make this again but with some changes. More red wine, and less worchestershire sauce. I added extra garlic, and used olive oil instead of butter.

Figmo
31

Figmo

8/13/2006

Flavor was good, if you could get around the 2-tablespoons of peppercorn. I would try this recipe again, but would drastically reduce the amount of peppercorn or possibly use 1 tsp of plain black pepper.

SunnyByrd
30

SunnyByrd

8/19/2008

Good stuff. I cut back a little on the worcestershire and added a little more red wine, mixed everything but the rosemary togethert, hen soaked the peppercorns in the liquid for a couple of hours. Deglazed the pan I'd used to sear my steaks with the mixture, then added the rosemary after it reduced. Thanks!

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