Peppercorn steak

Yield: 1 servings

Measure Ingredient
1 \N Sirloin
1 teaspoon Butter
1 teaspoon Oil
¼ cup Red wine
¼ cup Minced red onion
3 tablespoons Green peppercorns
⅓ cup Whipping cream
⅓ cup White wine
1 tablespoon Dijon mustard
1 tablespoon Minced parsley
1 teaspoon Dried tarragon
\N \N Salt and ground black pepper
\N \N Parsley sprigs

Brown steak on both sides in frying pan over medium-high heat in butter-oil mixture. Add red wine to pan. Bring to boil. Reduce slightly. Remove meat to carving board. To pan add onion, peppercorns, whipping cream. White wine, mustard, minced parsley, tarragon, salt and black pepper. Increase heat to high and reduce sauce a few minutes. While sauce is cooking, slice meat diagonally. Add meat juices to pan. Stir well. To serve: top steak slices with sauce and garnish with parsley sprigs.

Approximately 8-10 minutes.

Per serving (excluding unknown items): 488 Calories; 39g Fat (84% calories from fat); 4g Protein; 12g Carbohydrate; 119mg Cholesterol; 305mg Sodium By Patty <designwest@...> on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW#FF2041 Converted by MM_Buster v2.0l.

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