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| 2 Esslöffel | black peppercorns crushed |
| 4 | New York Strip Steaks; about 6-8 oz. each |
| 1/3 Tasse | butter or margarine |
| 4 | cloves garlic minced |
| 2 Esslöffel | Worcestershire Sauce |
| 1 Tasse | Red Wine or Low-sodium Beef Broth |
| 2 Teelöffel | mustard ground |
| 1 Teelöffel | sugar granulated |
| 1 Esslöffel | cornstarch |
| 2 Esslöffel | water |
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Rub the crushed peppercorns into both sides of each steak. Refrigerate for about 15 minutes.
Meanwhile, warm an ungreased heavy skillet over medium-high heat. Brown the steaks on both sides. Add the butter and garlic and sauté for about 5 minutes with the steaks, turning at least once.
Add Worcestershire sauce and cook about 5 minutes longer, again turning at least once, until the steaks attain the desired degree of doneness.
Remove the steaks and keep them warm under foil. Add the red wine or beef broth to the skillet. Add the ground mustard and sugar. Stir a bit to blend with the steak drippings.
In a separate small bowl, blend together the cornstarch and water. Pour the liquid into the simmering sauce in the skillet. Bring the sauce to a boil and cook for a few minutes until thickened. Serve the sauce over or on the side of the steaks.
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