Peppercorn Sauce - BigOven 3970

Peppercorn Sauce

Ready in 1 hour

Top-ranked recipe named "Peppercorn Sauce"

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1/2 c Sherry
4 1-inch Rib eye steaks
1 tb Peppercorns;*
2 tb Butter
1 c Heavy cream

Original recipe makes 6



*Drained canned and mashed The following green peppercorn sauce can be made many good cuts of steak but I prefer a rib eye or New York cut: Pat steaks dry and season with salt and pepper. In a heavy skillet, heat the butter over moderately high heat until it is hot. Saute the steaks for 3 minutes on each each side for medium rare. Transfer the steaks to a warm platter and keep warm, covered loosely in the oven. Add sherry to the skillet, and deglaze it, scraping up the brown bits and boil the sherry, stirring, until it is reduced by half. Add cream and peppercorns and boil the sauce, stirring, until it is thickened slightly. Add the steaks, simmer the mixture, turning the steaks to coat them with the sauce for 1 minute. Transfer the steaks to a heated platter. Serves 4. Bon Appetite Elayne Caldwell FROM: ELAYNE CALDWELL (KVNH17B)

Calories Per Serving: 135 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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