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Ingredientes
- 2 lb Top round beef steak, cut
- 1 x inch thick
- 1Â 1/2 Tbsp. Crushed black (Java) pepper
- 1 Tbsp. Butter
- 1/4 tsp Garlic pwdr
- 1 Tbsp. Vegetable oil
- 1/4 c. Dry red wine
- 2 Tbsp. Cognac
- 1/2 c. Heavy cream (optional)
- 2 Tbsp. Fresh minced parsley
- Â Â Salt
- Â Â Parsley sprigs
Direcciones
- This is SOOOO good. I make it without the lowfat sour cream and it is SOOOO good without the lowfat sour cream which it is probably devine with it. Warning: once you start cooking this, you should have your accompaniments ready; the cooking goes pretty fast. I heat up a toaster oven first and when the time comes to keep the steak hot, I turn OFF the toaster oven and pop the steak in (it JUST fits). Combine crushed pepper, butter, and garlic into a paste.
- Spread proportionately on both sides of the steak. Heat oil in heavy frying pan over medium high heat. When very warm, add in steak and brown proportionately on both sides.
- Allow 7 min per side for rare, 8 min for medium rare, and 9 min for medium. Place steak on a serving platter and keep hot. Deglaze the pan with the wine and cognac and cook 1 minute. Reduce heat, add in cream and minced parsley and continue cooking 1-2 min, stirring constantly.
- Season to taste with salt. Carve steak diagonally across the grain into thin slices. Pour the sauce over steak and garnish with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 6 servings | |
| Calories 474 | |
| Calories from Fat 71 | 15% |
| Total Fat 8.05g | 10% |
| Saturated Fat 3.72g | 15% |
| Trans Fat 0.06g | |
| Cholesterol 19mg | 6% |
| Sodium 82mg | 3% |
| Potassium 94mg | 3% |
| Total Carbs 101.1g | 27% |
| Dietary Fiber 0.7g | 2% |
| Sugars 31.88g | 21% |
| Protein 0.44g | 1% |
