Merlot peppercorn steak sauce

    20 mins

    This is a quick merlot and peppercorn sauce which cooks very quickly. You could use any red wine with it. It's very tasty poured over a good steak.

    47 people made this

    Serves: 4 

    • 1 tablespoon butter
    • 4 mushrooms, sliced
    • 1 clove garlic, minced
    • 2 tablespoons whole black peppercorns
    • 65ml Merlot wine
    • 1 tablespoon balsamic vinegar
    • 3 tablespoons Worcestershire sauce
    • 1/2 teaspoon finely chopped 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 and ratings
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    Reviews in English (47)


    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.  -  18 Jun 2006  (Review from Allrecipes US | Canada)


    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.  -  13 Aug 2006  (Review from Allrecipes US | Canada)


    Lovely recipe. We also added the steak juices and double cream as we like it a bit smoother.  -  08 Jan 2012  (Review from Allrecipes UK | Ireland)