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Ingredientes
- 8 x to 12 ounce New York Sirloin
- 1/4 c. Extra virgin olive oil
- 1/4 c. Teriyaki Sauce
- 2 Tbsp. Worcestershire Sauce Coarsely Crushed Peppercorns Red Wine Cream Cognac
Direcciones
- 1) Combine extra virgin olive oil, teriyaki and worcestershire sauces to create a marinade for the meat. Or possibly, you may use a marinade recipe of your choice. Marinade the steak at least a few hrs, or possibly overnight in the fridge turning the meat occasionally. 2. Crush sufficient peppercorns to cover the steak on both sides. Put thecrushed peppercorns on a cutting board and press the steak onto the peppercorns to coat. Do the same for both sides of the steak. 3. Heat a heavy skillet (preferably cast iron with grill lines) and plop the steak into it. Depending on the meat and the marinade, you may have to adda bit of oil. 4. Cook both sides proportionately till the meat is medium rare, or possibly to yourliking. 5. Put the meat on a heated plate. Keep the liquid in the skillet and addsome wine to deglaze the skillet. (ie collect all the remains into a sauce). Cook (fairly high heat) till the sauce thickens, stirring occasionally. 6. For more sauce, or possibly Steak au Poivre la Creme, add in cream and cook alittle longer. Usually you need to do this to thicken the sauce. 7. Add in cognac, cook some more. Sauce should always be thick. Pour sauce over steak and optionally flambe in cognac (Steak au Poivre Flambe). Serve with Parisienne potatoes and carrots.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 160g | |
| Calories 568 | |
| Calories from Fat 477 | 84% |
| Total Fat 54.01g | 68% |
| Saturated Fat 7.46g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3094mg | 129% |
| Potassium 435mg | 12% |
| Total Carbs 17.82g | 5% |
| Dietary Fiber 0.1g | 0% |
| Sugars 13.56g | 9% |
| Protein 4.27g | 7% |
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