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Suggest a better descriptionPress the steak into the crushed peppercorns, working it into both sides of the meat. Brown the meat on both sides, in an uncovered pan on high heat. Reduce the heat and cook to desired temperature, then remove and hold warm while preparing the sauce. In the same pan melt the butter with the remaining ingredients, excluding the brandy. when all ingredients are combined and bubbling add the steak. Now you have two options, first increase the heat and continue to cook the mixture, add the brandy and flambe. Reduce and serve warmed or you can remove meat after flambing, reduce heat a little, add half and half, reduce mixture again and pour over steak. Both are excellant, it just depends if you want a cream sauce or a simple reduction. Hope you enjoy it! FROM: CINDY TICHY (XGMF35B)
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Serving Size: 1 Serving (98g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 264 | ||
Calories from Fat: 211 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.5g | 31 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 61mg | 19 % | |
Sodium 294mg | 10 % | |
Potassium 86.2mg | 2 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 6.6g | ||
Protein 0.9g | 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: 264
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