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CarbsPerServing:
5g carbs total Effort:
Easy
Ingredients:
1 teaspoon whole black
peppercorn
1 teaspoon whole white
peppercorns
*tsp whole corriander
seeds
*tsp whole allspice
4 beef tenderloin steaks --
top loin or sirloin - 1" thickkosher salt -- to taste
2 tablespoons butter
*cup brandy
1 *cup beef stock
Direction:
Combine all the peppercorns and
seeds. To crush: place them in a clean kitchen towel &
smash them with a cleaver so the mixture is partly coarse and
partly fine. (You can also use a mortar & pestle or a coffee
grinder --- just pulse til the correct consistency.) With your
hands, press the pepper mixture into both sides of the steaks
and then sprinkle them with the salt. Heat a large,
heavy-based skillet (preferably cast iron) over medium-high
heat for a few minutes. Add the butter, and before it turns
brown, add the steaks, making sure not to crowd the pan. Cook
them, turning often, for 6 to 8 minutes or until they are
brown. Set a steak on each of four dinner plates and keep them
in a warm oven. Pour the brandy into the pan and bring it to a
boil. Scrape the bottom of the pan to remove the brown bits
that cling to it. Pour in the stock and bring to a boil. Let
the mixture bubble steadily until it reduces to * cup. Spoon
the sauce over the steaks and serve at once. I have also, on
occasion, put a pat of butter on top once the sauce has been
put on. Great with a 'loaded' salad w/ bleu cheese dressing
and mashed 'fauxtatoes'. :)
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For
Details about Ingredients , check your nearest American Store
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