Steak Au Poivre Myrtlewood
Description
This International main features Black Peppercorns, White Peppercorns, Green Peppercorns, Fennel Seeds, Strip Steaks. It delivers smooth, comforting richness, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Crush all peppercorns and fennel seeds between waxed paper with bottom of cast iron skillet.
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Pat steaks dry and coat both sides with peppercorn mixture.
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In a heavy skillet, heat butter and oil over moderate heat until hot but not smoking.
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Cook steaks four to five minutes each side for medium rare.
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Season steaks with salt and transfer to heated individual platters.
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Pour off excess fat and add cream and Calvados.
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Boil mixture, scraping up browned bits, until sauce thickens enough to
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coat back of spoon;
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season with salt.
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Spoon sauce over steaks and serve immediately
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 287.5kcal
- % Daily Value *
- Total Fat 22.6g35%
- Saturated Fat 9.4g47%
- Cholesterol 57.4mg20%
- Sodium 54.8mg3%
- Total Carbohydrate 3.8g2%
- Dietary Fiber 1.4g6%
- Sugars 0.5g
- Protein 15.7g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
beef, black, boiling, boulard, butter, calvados, cream, fennel, green, heavy, international, main, myrtlewood, oil, peppercorns, poivre, seeds, steak, steaks, strip
