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Ingredients
- 4 x 6 ounce filet steaks
- 2 Tbsp. EX virgin extra virgin olive oil
- 1 Tbsp. Cracked peppercorns
- 2 Tbsp. Cracked coriander seeds
- 2 tsp Coarse salt
- 1/2 c. Port
- 1 Tbsp. Balsamic vinegar
- 2 c. Beef stock
- 2 Tbsp. Cool butter
Directions
- Brush steaks with 1 Tb of oil. Coat heavily with peppercorns and coriander seeds. Sprinkle with salt.
- Heat remaining oil in skillet on high heat. Add in steaks and cook 4 inutes one side; turn over and cook 4 min the other side. Turn again and cook 3 min more for medium rare, or possibly till desired degree of doneness.
- Remove from skillet and keep hot. Add in port and reduce till 2 Tb remain.
- Add in vinegar and stock; bring to boil and reduce by half. Remove from heat and whisk in butter. Place steaks on plate and coat with sauce.
- Note: Could also be done on BBQ.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 4 servings | |
| Calories 404 | |
| Calories from Fat 179 | 44% |
| Total Fat 20.01g | 25% |
| Saturated Fat 9.13g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 1702mg | 71% |
| Potassium 744mg | 21% |
| Total Carbs 7.18g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.91g | 2% |
| Protein 39.52g | 63% |
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