Place saute pan over heat; coat bottom of pan with olive oil and allow it to heat to medium-hot temperature. While pan is heating, season steak with salt; lightly coat each one on both sides with cracked peppercorns thoroughly. Place each steak in pan and sear each side well. Note: Do not overcook, or peppercorns will burn. Remove steaks; place in oven to complete cooking to desired doneness. Drain pan and add 2 teaspoons soft butter, chopped shallots, additional cracked black pepper. Caramelize shallots and add brandy carefully. Flame brandy and cook a minute, add beef stock and heavy cream. Cook until thickened; add remaining butter and whisk; sauce should be smooth Place steaks on warmed dinner plane, top with sauce; serve. The whole process should take no more that 6 to 8 minutes. Makes 4 generous servings Okeechobee Steak House -- Keith Scagg, Chef Source: Palm Beach Post, Food Section firstname.lastname@example.org Recipe by: Okeechobee Steak House -- Keith Scagg, Chef Posted to MC-Recipe Digest V1 #860 by Bill Spalding
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|Serving Size: 1 Serving (305g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 217 (75%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 14.5g||73 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 71.6mg||22 %|
|Sodium 574.8mg||20 %|
|Potassium 638.2mg||17 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 9.5g|
|Protein 6.9g||10 %|
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Calories per serving: 288
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