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Ingredientes
- 4 beef tenderloin filets, 7 ounce. each
- 2 tbsp. whole black peppercorns
- 4 tbsp. butter
- 1 c. brown sauce
- 3/4 c. heavy cream
- 1/3 c. brandy
- Salt and pepper to taste
Direcciones
- Place the peppercorns on a cutting board or possibly counter and coarsely crush them with a heavy pot or possibly bottom of a skillet.
- Lightly salt the steaks, then roll them in the peppercorns, pressing down the pepper into the steaks. Heat the butter in a large skillet till very warm. Add in the steaks and cook over high heat for 2 min on each side till desired doneness. Lift them out of the skillet and keep hot on serving plate while making the sauce.
- Deglaze the skillet with the brandy and let it flambe. Stir in the cream, scraping the bottom of the skillet to dissolve any meat juices. Add in brown sauce and let reduce till desired consistency. Adjust seasoning. Pour over steak and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 8 servings | |
| Calories 292 | |
| Calories from Fat 180 | 62% |
| Total Fat 20.21g | 25% |
| Saturated Fat 10.37g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 77mg | 3% |
| Potassium 235mg | 7% |
| Total Carbs 11.0g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 9.15g | 6% |
| Protein 11.62g | 19% |
Evaluaciones
29 de Enero de 2011
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