An excellent addition to any steak. The Merlot adds a nice flavor to the sauce that complements the steak. The recipe is good for 4 steaks.
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If the steaks are cooked in a pan etc, you can start with the drippings provided you skim the fat first. Brandy or Cognac are excellent substitutes for the Merlot and impart slightly different flavors. You can shorten the cooking time by pre soaking the peppercorns in the cream for 3 hours before cooking.
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Serving Size: 1 Serving (60g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 88 | ||
Calories from Fat: 53 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 169.4mg | 6 % | |
Potassium 217.2mg | 6 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 5.2g | ||
Protein 1g | 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: 88
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