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.
- Portion size 2 servings
- Credits : Canadian Living Magazine: July 2008
- 1 tablespoon mixed peppercorns
- 1 tablespoon black peppercorn
- 2 beef grilling medallions about 1 inch thick (6 oz/175 g each)
- 1 teaspoon vegetable oil
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1 tablespoon minced shallots
- 2 tablespoons brandy
- 2 tablespoons red wine
- 1/4 cup sodium-reduced beef broth
- 2 tablespoons whipping cream
MethodUsing 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.
Nutritional facts Per serving: about
- Sodium 520 mg
- Protein 35 g
- Calories 420.0
- Total fat 26 g
- Cholesterol 129 mg
- Saturated fat 14 g
- Total carbohydrate 4 g
- Iron 31.0
- Folate 5.0
- Calcium 4.0
- Vitamin A 15.0
- Vitamin C 2.0