"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
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whole black peppercorns
minced fresh rosemary
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!
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.
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.
excellent! I added a small carton of double cream as we prefer a creamy sauce.
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!
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!
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???????
After reading some of the other reviews, I reduced the peppercorn to 1 tbsp, and reduced the Worcestershire sauce to 1 tbsp. and increased the wine to 1/2 cup (I used Cab since it was all I had). I sauteed the mushrooms, garlic and Gardein Beefless Tips over high heat until "beef" was seared then added the liquid and reduced the liquid by half. Amazing flavor and super easy to prepare!
* Percent Daily Values are based on a 2,000 calorie diet.
Merlot-Peppercorn Steak Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 27
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