Four-pepper steaks
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Tenderloin Steaks, Cut 1 1/2-inches Thick |
| 3 | teaspoons | Szechuan Peppercorns |
| 3 | teaspoons | Black Peppercorns |
| 3 | teaspoons | Green Peppercorns (Dried) |
| 1 | teaspoon | Crushed Red Pepper |
| Salt To Taste | ||
| 1 | tablespoon | Olive Oil |
| 2 | tablespoons | Butter |
| ½ | cup | Dry Red Wine |
| 1 | tablespoon | Bottled Beef Bouillon Concentrate |
Directions
YIELD: 4 SERVINGS
Crush the peppers with the back of a flat wooden spoon and mix together. Coat each of the steaks with the pepper and salt to taste.
Heat the oil and 1 Tbls of butter in a heavy skillet, and saute the steaks over medium heat for 2 to 3 minutes per side for medium rare.
Remove the steaks and reduce the heat. Deglaze the skillet with the wine and cook until slightly reduced. Add the beef bouillon concentrate and stir. Add 1 Tbls butter and cook, stirring until the butter melts and the sauce thickens. Return the steaks to the pan to coat with the sauce and serve.
From: Kountry Cook #1 @1912232 Virtualn