Quick Cook's Illustrated recipie
1. Pat steak tips dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Add meat and cook until well browned all over, 6 to 8 minutes. Transfer to serving platter and tent with foil.
2. Heat remaining oil in empty skillet until shimmering. Cook mushrooms, shallots, and ? teaspoon salt, covered, until vegetables have softened, about 3 minutes. Stir in broth, brandy, and thyme and simmer until reduced by half, about 7 minutes. Off heat, stir in sour cream, mustard, and any accumulated steak juices. Season with salt and pepper. Pour sauce over meat. Serve.
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Serving Size: 1 Serving (712g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1001 | ||
Calories from Fat: 554 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.5g | 82 % | |
Saturated Fat 23.2g | 116 % | |
Monounsaturated Fat 26.5g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 182.3mg | 56 % | |
Sodium 598.3mg | 21 % | |
Potassium 1782.5mg | 47 % | |
Total Carbohydrate 19.1g | 6 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 17.6g | ||
Protein 76.2g | 109 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1001
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