Directions: Trim the steak of excess fat and cut in into two pieces. Using a mallet, pound each piece to flatten it slightly. Press 1/2 tsp. of the green peppercorns into each steak, on both sides. Then, place the black peppercorns on a plate and coat the steaks with the pepper. Melt the butter in a heavy skillet and saute the steaks until browned on the outside, about 2-3 minutes. Pour off the fat from the skillet and add the cognac. Transfer the steaks to a plate and keep warm. Add the stock, cream and remaining peppercorns. Cook over high heat until thick. Pour over steaks and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1013g)|
|Recipe Makes: 1|
|Calories from Fat: 380 (41%)|
|Amt Per Serving||% DV|
|Total Fat 42.3g||56 %|
|Saturated Fat 21.5g||108 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 259.4mg||80 %|
|Sodium 2069.6mg||71 %|
|Potassium 2007.7mg||53 %|
|Total Carbohydrate 9.2g||3 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 5.9g|
|Protein 106.5g||152 %|
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: 921
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