Steak with Peppercorn Sauce

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Steak with Peppercorn Sauce
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
903
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie903 kcal(43 %)
Protein42.92 g(44 %)
Fat68.99 g(59 %)
Carbohydrates29.63 g(20 %)
Sugar added0 g(0 %)
Roughage2.91 g(10 %)
Vitamin A254.1 mg(31,763 %)
Vitamin D1.09 μg(5 %)
Vitamin E0.6 mg(5 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.75 mg(68 %)
Niacin16.12 mg(134 %)
Vitamin B₆1.05 mg(75 %)
Folate48.48 μg(16 %)
Pantothenic acid0.79 mg(13 %)
Biotin0.84 μg(2 %)
Vitamin B₁₂4.49 μg(150 %)
Vitamin C13.06 mg(14 %)
Potassium1,259.09 mg(31 %)
Calcium67.19 mg(7 %)
Magnesium76.08 mg(25 %)
Iron6.08 mg(41 %)
Iodine9 μg(5 %)
Zinc14.86 mg(186 %)
Saturated fatty acids22.17 g
Cholesterol173.58 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 ⅔ cups
small new Potato (washed)
cup
4
fillet Steak (trimmed)
2 tablespoons
1 cup
double cream
2 tablespoons

Preparation steps

1.
Boil the potatoes whole in a large pan of salted water until just tender. Cut each in half and set aside.
2.
Heat 2 tbsp oil in a wide pan until just smoking and fry the steaks on all sides until cooked to your liking - about 4 minutes for rare, 6 minutes for medium rare and 8 minutes for well done. Remove from the pan and keep warm.
3.
Deglaze the pan with the brandy over a high heat then turn the heat down and add the cream and peppercorns. Bring to a simmer, cook for 2 minutes then season with salt and pepper and set aside.
4.
In a clean wide pan, heat the remaining oil and saute the potatoes until golden brown and crisp.
5.
Serve the steak with the sauce poured over and the potatoes alongside.