Try this New York Steak Au Poivre recipe, or contribute your own.
Suggest a better descriptionPlace saute pan over heat; coat bottom of pan with olive oil and allow it to heat to medium-hot temperature. While pan is heating, season steak with salt; lightly coat each one on both sides with cracked peppercorns thoroughly. Place each steak in pan and sear each side well. Note: Do not overcook, or peppercorns will burn. Remove steaks; place in oven to complete cooking to desired doneness. Drain pan and add 2 teaspoons soft butter, chopped shallots, additional cracked black pepper. Caramelize shallots and add brandy carefully. Flame brandy and cook a minute, add beef stock and heavy cream. Cook until thickened; add remaining butter and whisk; sauce should be smooth Place steaks on warmed dinner plane, top with sauce; serve. The whole process should take no more that 6 to 8 minutes. Makes 4 generous servings Okeechobee Steak House -- Keith Scagg, Chef Source: Palm Beach Post, Food Section billspa@icanect.net Recipe by: Okeechobee Steak House -- Keith Scagg, Chef Posted to MC-Recipe Digest V1 #860 by Bill Spalding
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Serving Size: 1 Serving (305g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 288 | ||
Calories from Fat: 217 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.1g | 32 % | |
Saturated Fat 14.5g | 73 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 71.6mg | 22 % | |
Sodium 574.8mg | 20 % | |
Potassium 638.2mg | 17 % | |
Total Carbohydrate 12.9g | 4 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 9.5g | ||
Protein 6.9g | 10 % | |
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: 288
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