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Add a photoServings: 4
Ingredients
- 3 Tbsp. Unsalted butter
- 1 Tbsp. Extra virgin olive oil
- Â Â Salt to taste
- 4 x Shell steaks, also known as ny strip
- 4 Tbsp. Black peppercorns, crushed
- 2 x Shallots, finely diced
- 1/2 c. Dry red wine
- 1/2 c. Chicken stock, or possibly beef stock
- 1 Tbsp. Dijon mustard
- Â Â Salt and fresh grnd pepper, to taste
Directions
- How to Prepare the Steak Au Poivre:1. Place the cracked peppercorns in a shallow dish. Season each steak with salt and press one side of each steak into the peppercorns, coating completely.
- 2. Heat the butter and oil in a 12-inch skillet over high heat. When the butter-oil mix begins to smoke, add in the steaks, pepper-side-down and cook till golden, about 1-2 min.
- 3. Turn the steaks over, reduce the heat to medium, and continue cooking to desired doneness. Remove the steaks to a platter and cover.
- How to Prepare the Sauce:1. Turn the heat to high and add in the shallots.
- 2. Cook till softened, 1-2 min; add in the wine and, using a wooden spatula, scrape up any brown bits from the bottom of the pan, reducing the wine by half.
- 3. Add in the stock and reduce by half.
- 4. Whisk in the mustard and season with salt and pepper. Pour over the steaks and serve immediately. 1997 Lifetime Entertainment Services. All
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 4 servings | |
| Calories 152 | |
| Calories from Fat 109 | 72% |
| Total Fat 12.4g | 16% |
| Saturated Fat 6.02g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 95mg | 4% |
| Potassium 149mg | 4% |
| Total Carbs 5.24g | 1% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.26g | 0% |
| Protein 1.27g | 2% |
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