2 Tbs whole black peppercorns, crushed
4 Boneless beef top sirloin steaks (8 ounces each)
¼ cup butter, melted
2 garlic cloves, minced
2 Tbs Worcestershire sauce
1 cup red wine or beef broth
½ Tbs ground mustard
½ Tbs sugar
1-1/2 Tbs cornstarch
2 Tbs water
Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium; add butter and garlic; cook for 4-6 minutes turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 135 degrees; medium, 145 degrees; well-done, 160 degrees). Remove steaks and keep warm.
Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.