Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour. Sprinkle the salt in a large skillet; heat on high till salt begins to brown. Add steaks and sear on both sides. Add butter; reduce heat to medium high. cook steaks for 1 to 2 mins on each side. Add Worcestershire sauce and hot pepper sauce; cook each side 2 to 3 mins longer or till meat in done as desired. Remove steaks and keep warm. Add cream to the skillet; cook and stir till smooth. Serve over steaks. Editors Note: 1 tbsp of whole green peppercorns can be substituted for 1 tbsp of the black peppercorns; 1 tbsp of whole white peppercorns (crushed) can be used in place of the white pepper. Recipe by: Taste of Home Feb/March 97 Posted to KitMailbox Digest by sadrod
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|Serving Size: 1 Serving (286g)|
|Recipe Makes: 4|
|Calories from Fat: 274 (53%)|
|Amt Per Serving||% DV|
|Total Fat 30.5g||41 %|
|Saturated Fat 10.9g||55 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 147.9mg||46 %|
|Sodium 311mg||11 %|
|Potassium 1038.2mg||27 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 8.4g|
|Protein 51.3g||73 %|
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Calories per serving: 513
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