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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 2 x New York steak, about 2 inches thick
- 1/2 tsp salt
- 1/2 tsp black pepper, cracked
- 1 Tbsp. fresh rosemary, minced
- Â Â Basil-Cream Peppercorn Sauce
- 1/2 Tbsp. shallot, chopped
- 1 c. thirty-five percent cream
- 1/2 c. vegetable stock
- 1/4 c. white wine
- 2 Tbsp. cognac
- 1 tsp Dijon mustard
- 1/4 c. parsley
- 2 Tbsp. pink peppercorns
Direcciones
- Brush both sides with olive oilSeason with salt, pepper and rosemaryGrill to desired doneness.
- Basil-Cream Peppercorn Sauce:saute/fry shallots in remaining oil, taking care not to brown the shallots
- Add in the cream and vegetable stock and bring to a boil Reduce heat and allow mix to reduce, about 3-5 min Add in wine and cognac, reducing a further 5 min Add in mustard, parsley and peppercornsReduce again till sauce is a creamy consistency Serve over cooked steak, with grilled peppers, Vidalia onions and herbed new potatoes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 2 servings | |
| Calories 208 | |
| Calories from Fat 125 | 60% |
| Total Fat 14.14g | 18% |
| Saturated Fat 2.07g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 855mg | 36% |
| Potassium 183mg | 5% |
| Total Carbs 8.05g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 0.86g | 1% |
| Protein 1.24g | 2% |
