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1 Season the steaks. 2 Heat the oil in a large frying pan and fry the steaks for 5 minutes on each side. Remove from the pan and arrange on a serving dish. Pour the brandy over them and flambe. 3 Drain the peppercorns. Pour the cream into the frying pan, stir with a wooden spoon to mix the cooking juices into the cream, pour in the peppercorns. Cook to reduce. Pour this sauce over the steaks and serve immediately. Pepper was used in cooking from the beginning of the Middle Ages, but was nevertheless hard to come by and expensive, and was sometimes used to pay taxes.
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|Serving Size: 1 Serving (234g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 195 (49%)|
|Amt Per Serving||% DV|
|Total Fat 21.7g||29 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 118.7mg||37 %|
|Sodium 127.7mg||4 %|
|Potassium 793mg||21 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 51.4g||73 %|
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Calories per serving: 399
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