Name: Merlot-Peppercorn Steak Sauce recipe
Ingredients: 1 tablespoon butter;4 mushrooms, sliced;1 clove garlic, minced;2 tablespoons whole black peppercorns;¼ cup Merlot wine;1 tablespoon balsamic vinegar;3 tablespoons Worcestershire sauce;½ teaspoon minced fresh rosemary

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Ingredients

1 tablespoon butter 4 mushrooms, sliced 1 clove garlic, minced 2 tablespoons whole black peppercorns ¼ cup Merlot wine 1 tablespoon balsamic vinegar 3 tablespoons Worcestershire sauce ½ teaspoon minced fresh rosemary

Nutrition Info

61.8 calories carbohydrate: 5.9 g cholesterol: 7.6 mg fat: 3 g fiber: 0.9 g protein: 0.9 g saturatedFat: 1.9 g servingSize: - sodium: 149.1 mg sugar: 2.2 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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!

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