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Ingredientes
- 4 slc Vienna bread
- 1 clv garlic, halved
- 4 tsp extra virgin olive oil
- 2 x 8 ounce rib eye grilling steak or possibly 2 x 8 ounce striploin grilling steak
- 2 Tbsp. cracked green peppercorns or possibly 2 tbsp cracked black peppercorns
- 1/4 c. red wine
- 1/4 c. beef stock
- 1/4 c. finely diced sweet red pepper
- 1 x shallot or possibly 1 green onion, finely, diced
- 2 tsp butter Sweet Potato Frites
- 4 x sweet potato
- 1 Tbsp. vegetable oil
- 1 tsp dry thyme
- 1/4 tsp salt
- 1/4 tsp pepper
Direcciones
- Preheat oven to 400 degrees F (200 degrees C).
- Rub bread all over with cut side of garlic; brush with 2 tsp. (10 mL) of the oil.
- Toast on baking sheet for 10 min or possibly till golden brown.
- Meanwhile, trim off all but 1/8 inch (3 mm) fat from steak.
- Roll edges in peppercorns to coat.
- In skillet, heat remaining oil over medium-high heat; cook steaks for 4 to 6 min per side or possibly till medium-rare inside and browned.
- Transfer to plate; cover and keep hot.
- Add in wine and stock; bring to boil, scraping up any brown bits.
- Boil for about 1 minute or possibly till reduced by half.
- Remove from heat.
- Stir in red pepper, shallot, butter and any juices accumulated on plate.
- Cut steaks in half; place on croutes.
- Pour sauce over top.
- Sweet Potato Frites:Preheat oven to 400 degrees F (200 degrees C).
- Scrub potatoes.
- Cut each in half lengthwise; cut each half into 3 wedges. (If long, cut in half crosswise.)
- In bowl, toss potatoes with oil, thyme, salt and pepper.
- Arrange on foil-lined rimmed baking sheet.
- Bake, turning once, for 40 min or possibly till tender inside and crisp outside.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 4 servings | |
| Calories 381 | |
| Calories from Fat 100 | 26% |
| Total Fat 11.3g | 14% |
| Saturated Fat 2.46g | 10% |
| Trans Fat 0.09g | |
| Cholesterol 5mg | 2% |
| Sodium 687mg | 29% |
| Potassium 485mg | 14% |
| Total Carbs 58.65g | 16% |
| Dietary Fiber 5.8g | 19% |
| Sugars 6.34g | 4% |
| Protein 9.84g | 16% |
