Steak and Pepper
1. Put steaks in shallow dish and season well with salt.
2. Press pepper into both sides and leave for 10 minutes.
3. Heat large pan to nearly smoking . add 1 TB of butter and add steaks.
4. Cook 2 minutes a side over high heat. transfer to a warm platter.
5. Make sauce: Add 1 TB butter to pan. add shallots and sauté for a minute or so.
6. add broth and brink to brisk simmer. add cognac and continue to simmer until reduced by a half, 3-4 minutes. stir in creme fraiche and cook until lightly thickened.
7. return steaks to pan, warm and spoon sauce over them.
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 116 | ||
Calories from Fat: 75 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 21.5mg | 7 % | |
Sodium 350.9mg | 12 % | |
Potassium 213mg | 6 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 6.6g | ||
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: 116
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