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Suggest a better description*Drained canned and mashed The following green peppercorn sauce can be made many good cuts of steak but I prefer a rib eye or New York cut: Pat steaks dry and season with salt and pepper. In a heavy skillet, heat the butter over moderately high heat until it is hot. Saute the steaks for 3 minutes on each each side for medium rare. Transfer the steaks to a warm platter and keep warm, covered loosely in the oven. Add sherry to the skillet, and deglaze it, scraping up the brown bits and boil the sherry, stirring, until it is reduced by half. Add cream and peppercorns and boil the sauce, stirring, until it is thickened slightly. Add the steaks, simmer the mixture, turning the steaks to coat them with the sauce for 1 minute. Transfer the steaks to a heated platter. Serves 4. Bon Appetite Elayne Caldwell FROM: ELAYNE CALDWELL (KVNH17B)
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Serving Size: 1 Serving (45g) | ||
Recipe Makes: 6 | ||
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Calories: 135 | ||
Calories from Fat: 101 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 37.3mg | 11 % | |
Sodium 37mg | 1 % | |
Potassium 47.5mg | 1 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.3g | ||
Protein 0.6g | 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: 135
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