Goomba38 wrote:
> Made this tonight and was disappointed and
> underwhelmed. The sauce was too plentiful and too
> sweet and didn't cook down enough (which could
> have been my fault). Was Marsala the wrong wine? I
> wanted a deeper, richer, more concentrated
> peppercorn sauce. The steaks were tender and tasty
> (used strip steaks) but the sauce needs mega
> improvements. Any suggestions?
>
<recipe snipped>

I would lose the Marsala and use a red wine (1 cup wine to 1 cup of
chicken broth). I make a similar recipe and it calls for a Beaujolais.
I would also get rid of the milk. That just doesn't seem right. Add
some sauteed garlic and/or shallots, as well, possible a little
Worcestershire.

Pat