Merlot-Peppercorn Steak Sauce

27 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

Ingredients

1 tablespoon butter
4 mushrooms, sliced
1 clove garlic, minced
2 tablespoons whole black peppercorns
1/4 cup Merlot wine
1 tablespoon balsamic vinegar
3 tablespoons Worcestershire sauce
1/2 teaspoon minced fresh rosemary

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Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
62 cal
3%

Carbs
5.9 g
2%

Based on a 2,000 calorie diet

Reviews (27)

Rate This Recipe

JuiceMom

Jun. 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...." See more"

Figmo

Aug. 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 pep..." See moreper."

SunnyByrd

Aug. 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. 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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