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Prepare grill to med-hi heat.
Combine wine and shallots in a small saucepan. Bring to a boil; cook until reduced to 1/4 c (about 10 min). Strain through a sieve over a bowl; discard solids. Return wine to pan, and add jelly and green peppercorns. Cook over med heat until jelly melts (about 2 min), stirring occasionally. Remove from heat. Stir in butter; keep warm.
Sprinkle steak with salt and black pepper. Place beef on grill rack; cook 4 min on each side or until desired degree of doneness. Serve sauce with beef.
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Serving Size: 1 Serving (115g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 137 | ||
Calories from Fat: 17 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 95.6mg | 3 % | |
Potassium 158.4mg | 4 % | |
Total Carbohydrate 13.6g | 4 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 13.4g | ||
Protein 0.4g | 1 % | |
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: 137
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