In a small bowl, combine the black peppercorns with the garlic, cumin and 1 tablespoon of the olive oil. Rub this mixture all over the steaks and let stand at room temperature for 2 hours.
In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the steaks with salt, add them to the skillet and cook over moderate heat until browned, about 4 minutes per side for medium rare. Transfer the steaks to a warmed platter and season again with salt.
Discard the fat in the skillet. Add the wine and simmer over low heat until reduced to a syrup, about 2 minutes. Add the mustard, green peppercorns and capers in brine and stir once or twice. Remove the skillet from the heat and stir in the butter. Return the steaks to the skillet and turn to glaze with the sauce. Transfer the steaks to plates, sprinkle with the parsley and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (355g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 745 (74%)|
|Amt Per Serving||% DV|
|Total Fat 82.8g||110 %|
|Saturated Fat 31.2g||156 %|
|Monounsaturated Fat 35.7g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 208mg||64 %|
|Sodium 541mg||19 %|
|Potassium 1051.2mg||28 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 5.4g|
|Protein 51.4g||73 %|
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: 1007
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!