Goomba38
This is a huge amount of marsala for such a small recipe. I'd cut it to maybe 1-2 cup at most.
This recipe produces something over 5 cups of sauce to be reduced to half. It's a lot for 4 smallish steaks.
Too much marsala, lose the (also too much) evaporated milk. Broth is fat-free by definition. 20 green peppercorns in this much volume of liquid won't give you much flavor. The scant quanbreasty of fat in the sauce means that it'll taste like a whole bunch of separate ingredients. Here's how I'd balance the flavors and quanbreasties:
Add 1 tablespoon butter and 1 tablespoon oil to the skillet. Cook meats to suit yourself (undercook because you're going to be returning them to the hot pan).
Meanwhile, simmer the 20 peppercorns in 3-4 cup of beef stock and 1-4 cup of marsala for 10-15 minutes letting the volume reduce to 1-2. Add 1-4 cup cream and 1 teaspoon mustard whisking to combine. Remove the steaks from the skillet and add the sauce fixings to it, cranking up the heat to bring it to a full boil to reduce and thicken slightly. Mount with 1 tablespoon butter. Deglaze the pan, add steaks to coat and serve.
The fats will smooth both the texture and flavors of the sauce. Evaporated milk contains all the lactose it started with, but in a smaller volume. It's sweeter than whole milk and much sweeter than cream. More mustard will make the flavors sparkle.
Pastorio
