Peppercorn Crusted Steaks with Cognac Cream Sauce
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 36 min.
Ready in
Calories:
594
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 594 kcal | (28 %) | ||
| Protein | 46.8 g | (48 %) | ||
| Fat | 44.7 g | (39 %) | ||
| Carbohydrates | 2 g | (1 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Tbsps black and white peppercorns
- 4 allspice
- 4 Steak fillet about 200 grams (approximately 7 ounces) each
- 2 Tbsps vegetable oil
- salt
- 40 grams butter
- 4 Tbsps Cognac (or brandy)
- 300 milliliters Whipped cream
- lemon juice
Preparation steps
1.
Coarsely crush the peppercorns and allspice berries in a mortar and sprinkle onto the steaks.
2.
Heat the vegetable oil on high in a large pan and sear the steaks for 2 minutes per side. Reduce the heat to low and continue cooking for about 4 minutes, turning occasionally. Transfer the steaks to a plate, cover with aluminum foil and let rest for 5 minutes.
3.
Add the butter and cognac into the pan and cook until frothy. Stir in the whipping cream and bring to a simmer. Season with salt and lemon juice to taste. Spoon the sauce onto plates, top with the steaks and serve immediately.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
