Peppercorn Steaks For Two

• 1 Tablespoon whole black peppercorns,crushed
• 2 strip or top loin steaks (about 8 ounces each)
• 2 to 3 Tablespoons butter, melted
• 1 to 2 garlic cloves, minced
• 1 Tablespoon Worcestershire sauce
• 1/2 cup red wine or beef broth
• 1 teaspoon ground mustard
• 1/2 teaspoon sugar
• 2 teaspoon cornstarch
• 1 Tablespoons water

Instructions:
Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet over medium-high heat, brown steaks on both sides. Add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once,or until meat reaches desired doneness. Remove steaks and keep warm. Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan.Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.
Yield: 2 servings.