Peppered Tenderloin Steaks with Brandy Cream
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INGREDIENTS
- 1/2 c beef broth
- Cooking spray
- 1/4 ts Salt
- 3 tb Mixed peppercorns ; crushed
- 1/3 c sour cream
- 4 4-oz steaks beef tenderloin
- 1/2 c Brandy
INSTRUCTIONS
Press pepper into both sides of steaks. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add steaks; cook 2 minutes on each side or until browned. Reduce heat to medium-low; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from skillet; set aside and keep warm. Add broth and brandy to skillet; bring to a boil, scraping skillet to loosen browned bits. Reduce heat and simmer, uncovered, 2 minutes or until mixture is reduced to 1/2 cup. Remove from heat, and stir in sour cream and salt with a whisk. Spoon 3 tbsp sauce over each steak. Recipe by: Weight Watchers - May/June 1997 Posted to MC-Recipe Digest V1 #624 by The Taillons
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (317g) | ||
| Recipe Makes: 4 | ||
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| Calories: 176 | ||
| Calories from Fat: 79 (45%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8.8g | 12 % | |
| Saturated Fat 4.1g | 20 % | |
| Monounsaturated Fat 3.3g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 26.1mg | 8 % | |
| Sodium 813mg | 28 % | |
| Potassium 327.6mg | 9 % | |
| Total Carbohydrate 7.9g | 2 % | |
| Dietary Fiber 1.4g | 5 % | |
| Sugars, other 6.6g | ||
| Protein 9.2g | 13 % | |
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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. |
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Calories per serving: 176
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