- 2
Ingredients
- 8 oz, Steak
- 1 tsp(s), Vegetable Oil
- 0.25 teaspoon, Salt
- 2 tablespoon, Butter
- 1 tbsp chopped, Shallots, raw
- 1 shot, Brandy
- 2 tablespoon, Wine - Table, red
- 0.25 cup, Beef Broth Reduced Sodium
- 2 tbsp, Cream, half and half, fat free
- 2 tbsp(s), Black Peppercorn Grinder
Preparation
Step 1
Using mortar and pestle or in resealable plastic bag using bottom of pot, crush peppercorns.
Brush steaks all over with oil; coat with peppercorns. In large skillet, fry steaks over high heat, turning once, until desired doneness, 10 minutes for medium-rare. Sprinkle with salt. Transfer to warm plate; tent with foil and let stand for 5 minutes before slicing across the grain.
Peppercorn Sauce: Meanwhile, in same skillet, melt butter over medium heat; cook shallot until softened, about 1 minute. Add brandy and wine; cook, stirring and scraping up any brown bits until reduced by half, about 1 minute.
Add beef broth; cook until reduced by half, about 2 minutes. Strain into heatproof bowl. Wipe out skillet.
Return sauce to skillet. Add cream; simmer until thickened, about 1 minute. Add any accumulated juices from steak. Serve with steaks.
Calories = 467
calories 467
% Daily Value *
Total Fat 14 g 21 %
Saturated Fat 7 g 37 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 31 mg 10 %
Sodium 445 mg 19 %
Potassium 63 mg 2 %
Total Carbohydrate 3 g 1 %
Dietary Fiber 0 g 1 %
Sugars 2 g
Protein 1 g 2 %
Vitamin A 8 %
Vitamin C 1 %
Calcium 2 %
Iron 1