A scrumptious recipe that makes it easy to be a gourmet cook.
1. Crack peppercorns by putting in a ziploc bag and using the flat side of a meat mallet to break them (I do this on a towel on the garage concrete floor)
2. Press peppercorns into both sides of the meat.
3. Heat butter in saute pan over medium heat; 8-12 minutes for medium-rare; 12-14 for medium. Transfer steaks to plate and keep warm. Reserve drippings in skillet.
4. Combine wine and broth in smal bowl; pour into skillet over medium heat.
5. Add whipping cream and mustard and bring to a boil. Boil gently for 10 to 12 minutes or until mixture is reduced by 1/2. A good way to know it's done is to look between the bubbles-when the spaces between the bubbles become darker than their surroundings - it's done.
6. Pour sauce over steak.
I serve this with mushroom rice and roasted asparagus; it's a hit EVERY time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (407g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 331 | ||
Calories from Fat: 183 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.3g | 27 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 111.8mg | 34 % | |
Sodium 884.8mg | 31 % | |
Potassium 622.1mg | 16 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.9g | ||
Protein 28.1g | 40 % | |
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: 331
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