Steak with a peppercorn and cream sauce
1. Sprinkle both sides of steak with salt. With the flat side of a carving knife, pound 1 tablespoon of crushed peppercorns into 1 side of each steak. Set aside.
2. Heat 1 tbsp of the butter in a heavy bottom skillet over medium heat. When the foaming subsides, add the shallot and cook, stirring occasionally, until softened, about 2 minutes. Add the beef and chicken stock, increase heat to high, and boil until reduced to about 1/2 cup--about 8 minutes. Set the reduced broth mixture aside in a bowl
3. In the same skillet, heat up the skillet over medium heat until hot. Lay the steaks unpeppered-side down in the hot skillet, increase the heat to medium-high, firmly pressing down on the steaks with a firm spatula, until well browned on this side (about 6 minutes). Using tongs, flip the steak, again firmly pressing down to brown this side - 3 minutes for rare, 4 for medium rare, and 5 for medium. Transfer the steaks to a large plate and cover with aluminium foil
5. Pour the reduced broth, cream, and 1/4 cup of brandy into the now empty skillet. Increase the heat to high and bring to a boil, scraping the pan bottom with a wooden spoon to loosen the brown bits. Simmer until a golden brown and thick enough to heavily coat the back of a metal tablespoon--about 5 minutes. Off the heat, whisk in the remaining 3 tbsp of butter, one piece at a time, the remaining 1 tbsp of brandy, the lemon juice, and any accumulated meat juices. Salt to taste.
best to have steak at room temp, so take out of fridge an hour before cooking.
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Serving Size: 1 Serving (894g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 844 | ||
Calories from Fat: 479 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.3g | 71 % | |
Saturated Fat 29.1g | 146 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 179.4mg | 55 % | |
Sodium 3194.3mg | 110 % | |
Potassium 1846.8mg | 49 % | |
Total Carbohydrate 12.3g | 4 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 10.6g | ||
Protein 62.7g | 90 % | |
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: 844
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