Merlot-peppercorn steak sauce

    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!

    167 people made this

    Serves: 4 

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

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. 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.

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    Reviews in English (48)


    Lovely recipe. We also added the steak juices and double cream as we like it a bit smoother.  -  08 Jan 2012


    Altered ingredient amounts. Added Shallots & increased mushrooms to enrich sauce  -  01 Feb 2010


    lovely sauce, meaty for steak and wonderful flavours with wine and balsamic vinegar  -  01 Feb 2010