Peppercorn Steaks
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.
Servings: 2
Ingredients:
| 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% |
-
1 tbsp (15 mL) peppercorn medley or black_peppercorns
2 beef grilling medallions, about 1 inch (2.5 cm) thick (6 oz/175 g each)
1 tsp (5 mL) vegetable oil
1/4 tsp (1 mL) salt
Peppercorn Sauce:
2 tbsp (25 mL) butter
1 tbsp (15 mL) minced shallot
2 tbsp (25 mL) each brandy and red wine
1/4 cup (50 mL) sodium-reduced beef broth
2 tbsp (25 mL) 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
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