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Ingredients
- 1 lb Finely minced shallots
- 1 ounce Butter, (1/4 stick)
- 1 Tbsp. Cracked Peppercorns
- 7Â 1/2 ounce Demi-Glace*
- 1/4 c. Finely minced parsley
- Â Â Salt and Pepper to taste
- 4 med Sized Steaks about 1 1/2 to 2 inches thick
- 5 med Sized potatoes, (up to 6)
- 1 x Fresh bunch of broccoli
Directions
- Broil the Steaks: Preheat the grill or possibly broiler till it"s really warm.
- Season the steaks with a little salt and pepper. The meat should be placed about 3 to 4 inches from the heat source and cooked approximately 3-4 min per side depending how you like your steaks.
- Mash your Potatoes: Wash and peel the potatoes. If they"re thin skinned, try leaving the skin on for taste, texture, and nutrition. Cut them up into pcs, put them into a large pot, and cover them with cool water. Boil till tender when pierced with a fork, about 20 min. Drain the cooked potatoes and return them to the pot. Mash them with a little butter and lowfat milk using a potato ricer if you have one. Otherwise use a hand masher or possibly an electric mixer.
- Steam your Broccoli: Steamed broccoli: Wash and cut the broccoli stems from the florets. Add in an inch of water to the pot with your steaming platform and bring it to a boil. Add in the stems first and then the florets. Cover and steam for approximately 5 min. Serve with a wedge of lemon.
- Prepare Sauce au Poivre: Heat 1/4 stick of butter in a sauce pan and saute/fry 1/4 c. of shallots (cooking quickly over high heat) till transparent.
- Approximately 2-3 min. Add in 1 Tbsp. of cracked peppercorns. This is the hardest part to making this sauce. I opted for putting the peppercorns in zip lock bag and cracking them on my cutting board with a hammer. Noisy, but it worked. Add in 1/2 c. of red wine, preferably something you may be sipping while you are preparing this meal. Don"t use plain old cooking wine, big mistake. Never cook with any wine you wouldn"t drink. Reduce this mix to an essence. Add in Demi-Glace and stir (with a whisk if you have one) and simmer till the sauce has thickened, approximately 5-6 min.
- Add in 1/4 c. of finely minced parsley, stir, and serve over the steaks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 404g | |
| Recipe makes 4 servings | |
| Calories 313 | |
| Calories from Fat 56 | 18% |
| Total Fat 6.45g | 8% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 98mg | 4% |
| Potassium 1509mg | 43% |
| Total Carbs 59.07g | 16% |
| Dietary Fiber 7.3g | 24% |
| Sugars 3.18g | 2% |
| Protein 9.48g | 15% |
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