READY IN 20 mins

Merlot-Peppercorn Steak Sauce

Read Reviews (27)

"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!" — METALLISCRUB

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.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 20 mins

Reviews More Reviews

Most Helpful Positive Review

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. Deglazed the pan I'd used to sear my steaks with the mixture, then added the rosemary after it reduced. Thanks!

—SunnyByrd

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Most Helpful Critical Review

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.

—JuiceMom

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30 Ratings

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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 pepper.

—Figmo

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Jul 20, 2008

excellent! I added a small carton of double cream as we prefer a creamy sauce.

—SuzieSmyth

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Mar 30, 2008

I will be fixing this again! Do get fresh, good quality peppercorns! Mine were cheap and old and didn't taste great compared to the ones in a friends's dish. I would strained them out to leave the flavor but not the corn itself. Oh, and don't put peppercorns in the garbage disposal - almost had to call a repair man!

—Lucky Noodles NOT a

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Jan 11, 2010

Awesome! and gave me an idea for a spin on my own recipe, i added a bit more garlic and merlot and used soaked green peppercorns and lots of them instead of black, much softer and not as strong so i added a liitle bit of cracked black pepper. Removed my fillets from the pan and threw it together with the steak juices, 10 mins all done!

—stella

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Mar 21, 2011

Not good. This is not a sauce. This is a reduction of primeval elements. 1 garlic clove vs. 3 tbs of worcestershire sauce and a half pound of pepper???????

—Bex

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Jul 31, 2006

This is very tasty! The second time I made this sauce I added more mushrooms and garlic.

—RMASON

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Nutrition

Calories
62 kcal
3%

Carbohydrates
5.9 g
2%

Cholesterol
8 mg
3%

Fat
3 g
5%

Fiber
0.9 g
3%

Protein
0.9 g
2%

Sodium
149 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Merlot-Peppercorn Steak Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 62
Calories from Fat: 27

% Daily Value *
Total Fat 3g 5 %
** Saturated Fat 1.9g 9 %
Cholesterol 8mg 3 %
Sodium 149mg 6 %
Potassium 217mg 6 %
Total Carbohydrates 5.9g 2 %
Dietary Fiber 0.9g 3 %
Protein 0.9g 2 %
** Sugars 2.2g
Vitamin A 2 %
Vitamin C 5 %
Calcium 4 %
Iron 16 %
** Thiamin 2 %
** Niacin 7 %
** Vitamin B6 3 %
** Magnesium 4 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.