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Ingredientes
- 12 (3 ounce.) beef tenderloin steaks
- 1 teaspoon green peppercorns, crushed
- 1 teaspoon black peppercorns, crushed
- 1 teaspoon pink peppercorns, crushed
- 4 ounce. heavy cream
- 2 ounce. brandy
- 2 ounce. Scotch whiskey
- 2 ounce. mushrooms, sliced
- 1 teaspoon parsley, minced
- 1 teaspoon pimentos, minced
- 2 ounce. veg. oil
Direcciones
- In a large skillet with oil, saute/fry each steak till browned, then remove from pan and set aside. Add in the black peppercorns, mushrooms and whiskey. Be careful, the whiskey will ignite when exposed to open flames. Bring to a quick boil. Place three steaks on 4 separate dinner plates. Pour mushroom sauce over the steak on the left of each plate.
- In another saucepan add in the green peppercorns, parsley, and brandy; bring to a quick boil and pour over the steak on the right.
- In another saucepan add in the pink peppercorns, minced pimentos, and heavy cream and reduce cream till thick. Pour this sauce over the middle filet and serve with a slice of tomato and a parsley sprig. Serves: 4. (Prep and Cooking Time: 30 min)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 10 servings | |
| Calories 321 | |
| Calories from Fat 187 | 58% |
| Total Fat 20.92g | 26% |
| Saturated Fat 7.32g | 29% |
| Trans Fat 0.15g | |
| Cholesterol 99mg | 33% |
| Sodium 60mg | 3% |
| Potassium 373mg | 11% |
| Total Carbs 0.93g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.12g | 0% |
| Protein 27.78g | 44% |
