Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.
Melt the butter in a saucepan over medium high heat.
Add the shallots and saute until soft, about 3 minutes. ...
Finally, add the cream and reduce the heat to medium.
Heat through, but don't allow the peppercorn sauce to boil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (119g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 396 (96%)|
|Amt Per Serving||% DV|
|Total Fat 44g||59 %|
|Saturated Fat 27.4g||137 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 163mg||50 %|
|Sodium 45.2mg||2 %|
|Potassium 89.2mg||2 %|
|Total Carbohydrate 3.3g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.3g|
|Protein 2.4g||3 %|
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: 411
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!