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Ingredientes
- 2 tbsp. green peppercorns
- 1 tbsp. soft butter
- 1 teaspoon dijon mustard
- 4 tender steaks
- 1 tbsp. peanut oil
- 2 tbsp. brand salt
- 1 shallot
- 1 teaspoon tomato paste
- 1/2 pint whipping cream (1 c.)
- 1/4 c. dry white wine
Direcciones
- 1. Crush all but 1 tsp. of green peppercorn. Mix with paste made with butter and mustard. Spread mix on both sides of steaks. 2. Cook steaks till well browned on both sides, 4 min per side. Remove, sprinkle brandy over steaks; baste till flames subside. 3. Remove steaks into dish, sprinkle with salt; keep steaks hot. 4. Stir shallot, tomato paste, cream and wine into pan in that steaks were cooked. Boil rapidly; stir frequently till sauce is thick. 5. Pour sauce over steaks. Sprinkle remaining green peppercorn over steaks. Serve. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 2 servings | |
| Calories 362 | |
| Calories from Fat 308 | 85% |
| Total Fat 35.03g | 44% |
| Saturated Fat 18.68g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 7094mg | 296% |
| Potassium 189mg | 5% |
| Total Carbs 7.28g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.7g | 0% |
| Protein 2.24g | 4% |
