Peppercorn Steaks

1 tbs. whole black peppercorns, crushed
2 boneless beef strips or top sirloin steaks
2 - 3 tbs. butter, melted
1 - 2 cloves garlic , minced
1 tbs. worcestershire sauce
1/2 c. red wine or beef broth
1 tsp. dry mustard
1/2 tsp. sugar
2 tsp. cornstarch
1 tbs. water
Rub pepper on both sides of steaks, refrigerate 15 minutes.
In ungreased skillet, over med high heat, brown steaks on both sides., Add butter and garlic, cook 4 to 6 min more., turning steaks once. 160 med.
Combine wine or broth, mustard, sugar, add to pan. Stir to loosen brown bits. Combine cornstarch & water, add to pan. Bring to boil. Cook and stir 2 min. or til thickened