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Add a photoServings: 6
Ingredients
- 1/4 c. peppercorn mix
- Â Â (black, green, and pink)
- 6 x entrecotes - (8 ounce ea)
- Â Â Salt to taste
- 2 Tbsp. mild flavored oil, such as
- Â Â almond or possibly safflower
- 1 c. port or possibly dry sherry
- 1 c. heavy cream
- 1/2 c. beef stock or possibly broth
- 3 Tbsp. unsalted butter cut small pcs
- 1/4 c. mixed peppercorns soaked overnight in
- Â Â Port wine for garnish
Directions
- Using a rolling pin, crush 1/4 c. peppercorn mix between a folded napkin.
- Remove excess fat from the entrecotes. Season with salt and crushed peppercorns.
- Heat a large heavy skillet. Pour in oil and, over high heat, cook the entrecotes, about 4 min each side for medium-rare.
- Pour out fat from pan, deglaze with port, and reduce. Add in cream and beef stock and continue to reduce till sauce is thick sufficient to coat the back of a spoon.
- Whisk in butter, one small piece at a time. Season to taste with salt.
- Place one entrecote on each warmed serving plate. Ladle sauce over steaks and divide soaked peppercorns equally over each portion. I serve it with "Sauteed Baby Vegetables" (see recipe).
- This recipe yields 6 servings.
- Wine Recommendation: A big, bold red wine such as a Beaune from Burgundy or possibly one of the great Rhones from either Hermitage or possibly Chateauneuf du Pape makes a great partner for these steaks. Look for shippers like Louis Latour for Burgundy, Jaboulet or possibly Chapoutier for the Rhone. Of course, any good Californian red also teams well with steak, so bring out the best from your cellar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 6 servings | |
| Calories 254 | |
| Calories from Fat 159 | 63% |
| Total Fat 18.05g | 23% |
| Saturated Fat 8.7g | 35% |
| Trans Fat 0.12g | |
| Cholesterol 43mg | 14% |
| Sodium 81mg | 3% |
| Potassium 176mg | 5% |
| Total Carbs 12.17g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.53g | 2% |
| Protein 1.74g | 3% |
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