Peppercorn Steaks
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Peppercorn Steaks with Blue Cheese Butter
Photography by David Scott
This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 420 |
| pro | 35 g |
| total fat | 26 g |
| sat. fat | 14 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 129 mg |
| sodium | 520 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 31 |
| vit A | 15 |
| vit C | 2 |
| folate | 5 |
These steaks are traditionally prepared in a skillet to capture all the meaty juices and brown bits for the peppercorn sauce. However, you can grill the steaks and prepare the sauce on the side, if desired.
Ingredients
- 1 tbsp mixed peppercorns or black peppercorns
- 2 beef grilling medallions, about 1 inch thick (6 oz/175 g each)
- 1 tsp vegetable oil
- 1/4 tsp salt
- Peppercorn Sauce:
- 2 tbsp butter
- 1 tbsp minced shallots
- 2 tbsp brandy
- 2 tbsp red wine
- 1/4 cup sodium-reduced beef broth
- 2 tbsp whipping cream
Preparation
Using mortar and pestle or in resealable plastic bag using bottom of pot, crush peppercorns.
Brush steaks all over with oil; coat with peppercorns. In large skillet, fry steaks over high heat, turning once, until desired doneness, 10 minutes for medium-rare. Sprinkle with salt. Transfer to warm plate; tent with foil and let stand for 5 minutes before slicing across the grain.
Peppercorn Sauce: Meanwhile, in same skillet, melt butter over medium heat; cook shallot until softened, about 1 minute. Add brandy and wine; cook, stirring and scraping up any brown bits until reduced by half, about 1 minute.
Add beef broth; cook until reduced by half, about 2 minutes. Strain into heatproof bowl. Wipe out skillet.
Return sauce to skillet. Add cream; simmer until thickened, about 1 minute. Add any accumulated juices from steak. Serve with steaks.
Brush steaks all over with oil; coat with peppercorns. In large skillet, fry steaks over high heat, turning once, until desired doneness, 10 minutes for medium-rare. Sprinkle with salt. Transfer to warm plate; tent with foil and let stand for 5 minutes before slicing across the grain.
Peppercorn Sauce: Meanwhile, in same skillet, melt butter over medium heat; cook shallot until softened, about 1 minute. Add brandy and wine; cook, stirring and scraping up any brown bits until reduced by half, about 1 minute.
Add beef broth; cook until reduced by half, about 2 minutes. Strain into heatproof bowl. Wipe out skillet.
Return sauce to skillet. Add cream; simmer until thickened, about 1 minute. Add any accumulated juices from steak. Serve with steaks.
Source : Canadian Living Magazine: July 2008
- Keywords : Main Course; Dinner; Skillet; Beef; Steak;
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