Merlot-Peppercorn Steak Sauce

Cinco de Mayo - Side Dish

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!

Brief

Prep 10 mins

Cook: 10 mins

Total: 20 mins

Servings: 4

Yield: 4 servings

Merlot-Peppercorn Steak Sauce

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

Spicy Mezcal Margarita

Side Dish

Directions

Step 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.

Nutritional Information

Merlot-Peppercorn Steak Sauce

Servings Per Recipe:4

Calories: 61.8

% Daily Value *

Protein: 0.9g 2%

Carbohydrates: 5.9g 2%

Dietary Fiber: 0.9g 4%

Sugars: 2.2g

Fat: 3g 5%

Saturated Fat: 1.9g 9%

Cholesterol: 7.6mg 3%

Vitamin A Iu: 108.7IU 2%

Niacin Equivalents: 0.9mg 7%

Vitamin C: 2.8mg 5%

Folate: 4.5mcg 1%

Calcium: 29.9mg 3%

Iron: 1.6mg 9%

Magnesium: 10.2mg 4%

Potassium: 216.6mg 6%

Sodium: 149.1mg 6%

Calories From Fat: 27.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.