Peppercorn sauce for grilled steaks
Crush peppercorns with rolling pin in a zip lock bag. Heat oven safe skillet over medium heat to melt butter. Crumble in beef bouillon cube and whisk to combine. Add mustard and whisk it around. Pour in brandy. Whisk until combined, then let it bubble for about 45 seconds. Them pot in heavy cream and peppercorns and whisk together. Allow it to bubble a few minutes to thicken . Pour over grilled steaks .
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Serving Size: 1 Serving (83g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 240 | ||
Calories from Fat: 182 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.2g | 27 % | |
Saturated Fat 12.5g | 62 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 61.2mg | 19 % | |
Sodium 204.1mg | 7 % | |
Potassium 61.6mg | 2 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5.2g | ||
Protein 1.1g | 2 % | |
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: 240
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