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Ingredientes
- 2 Tbsp. black peppercorns
- 2 clv garlic, chopped
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. Dijon mustard
- 1 x 2 pound top sirloin grilling steak, about an inch thick
- 1/4 tsp salt
- 1/2 c. red wine
- 1/2 c. beef stock
- Â Â tbsp whipping cream
Direcciones
- Preheat oven to 425 F (220 C).
- Place peppercorns in resealable bag.
- Using smooth side of mallet or possibly bottom of heavy saucepan, crush peppercorns to size of sesame seeds.
- In small bowl, combine peppercorns, garlic, 2 Tbsp. (25 mL) of the oil and mustard. (Make-ahead: Cover and chill for up to 4 hrs.)
- Trim fat from steak.
- Spread pepper mix around edges of steaks; sprinkle with salt.
- In ovenproof skillet, heat remaining oil over high heat.
- Sear on both sides till golden, about 2 min per side.
- Roast in oven, turning once, for about 15 min for medium-rare or possibly till desired doneness.
- Transfer to cutting board; tent with foil and let stand for 5 min before slicing thinly across the grain.
- In same skillet, bring wine and stock to boil, scraping up any brown bits; boil for 2 min.
- Strain through fine meshed sieve; return sauce to skillet.
- Add in cream; boil for1 minute.
- Add in any accumulated juices from steak to sauce. Serve with steaks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 4 servings | |
| Calories 145 | |
| Calories from Fat 106 | 73% |
| Total Fat 11.99g | 15% |
| Saturated Fat 2.35g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 333mg | 14% |
| Potassium 112mg | 3% |
| Total Carbs 3.79g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.28g | 0% |
| Protein 1.2g | 2% |
