Merlot-Peppercorn Steak Sauce27 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 20 min
“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!” - by METALLISCRUB
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 62 cal
- 3 g
- 5.9 g
Based on a 2,000 calorie diet
Reviews (27)Rate This Recipe
"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...." See more"
"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 pep..." See moreper."
"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. De..." See moreglazed the pan I'd used to sear my steaks with the mixture, then added the rosemary after it reduced. Thanks! "
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