Merlot peppercorn steak sauce

    20 minutes

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

    61 people made this

    Serves: 4 

    • 1 tablespoon butter
    • 4 mushrooms, sliced
    • 1 clove garlic, minced
    • 2 tablespoons whole black peppercorns
    • 1/4 cup Merlot wine (or any red wine)
    • 1 tablespoon balsamic vinegar
    • 3 tablespoons Worcestershire sauce
    • 1/2 teaspoon finely chopped fresh rosemary

    Preparation: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)


    You have to be joking. We halved the peppercorns and added 2 tablespoons of sugar to try and sweeten the bitter salty taste. Attempted to use it but even for a pepper loving person it was not good . Actually HORRIBLE. Don't know who came up with this one but obviously no taste buds!!!!!!!!!!!!!!!  -  20 Apr 2013


    I would consider this sauce inedible! Trying to fix it, we only used 1tbls of Worcestershire sauce, not as much red wine and substituted with some Port, and added a heaped teaspoon of brown sugar... it still wasn't the best sauce but an improvement on the original! Definitely better recipes out there... sorry  -  23 May 2014


    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 USA and Canada)