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Add a photoPepper steak is a steak covered in crushed pepper corns, this gives it a little kick but not too much.
Ingredients
- 3 Tbs black crushed pepper corns
- 4 1 inch thick tenderloin steaks at room temperature
- 1 Tbs butter
- 1 tsp brandy
- 4 Tbs sour cream
- watercress leaves to serve
Directions
- place pepper corns on a plate and press steaks into them to coat both sides. Melt butter in a skillet.
- Add steaks and cook for 4 mins for medium on both sides.
- Put steaks on a warm plate and set aside. Pour brandy into skillet, increase heat to high, then use a wooden spoon, to stir until boiling.
- Stir in cream and continue boiling until the sauce is cut in half, add salt.
- Lay down watercress leaves on a plate, then put on the steak and top with sauce, serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 4 servings | |
| Calories 108 | |
| Calories from Fat 69 | 64% |
| Total Fat 7.81g | 10% |
| Saturated Fat 4.19g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 80mg | 3% |
| Potassium 113mg | 3% |
| Total Carbs 2.29g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.42g | 0% |
| Protein 6.76g | 11% |
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