Friday, June 17, 2016
These steaks are traditionally prepared in a skillet to capture all the meaty juices and brown bits for the peppercorn sauce. However, you can grill the steaks and prepare the sauce on the side, if desired.
By The Canadian Living Test Kitchen
Source: Canadian Living Magazine: July 2008
Portion size 2
1 tbsp (15 mL) mixed peppercorns or black peppercorns
2 beef grilling medallions, about 1 inch thick (6 oz/175 g each)
1 tsp (5 mL) vegetable oil
1/4 tsp (1 mL) salt
Peppercorn Sauce:2 tbsp (30 mL) butter
1 tbsp (15 mL) minced shallots
2 tbsp (30 mL) brandy
2 tbsp (30 mL) red wine
1/4 cup (60 mL) sodium-reduced beef broth
2 tbsp (30 mL) whipping cream
Using mortar and pestle or in resealable plastic bag using bottom of pot, crush peppercorns.
Brush steaks all over with oil; coat with peppercorns. In large skillet, fry steaks over high heat, turning once, until desired doneness, 10 minutes for medium-rare. Sprinkle with salt. Transfer to warm plate; tent with foil and let stand for 5 minutes before slicing across the grain.
Peppercorn Sauce: Meanwhile, in same skillet, melt butter over medium heat; cook shallot until softened, about 1 minute. Add brandy and wine; cook, stirring and scraping up any brown bits until reduced by half, about 1 minute.
Add beef broth; cook until reduced by half, about 2 minutes. Strain into heatproof bowl. Wipe out skillet.
Return sauce to skillet. Add cream; simmer until thickened, about 1 minute. Add any accumulated juices from steak. Serve with steaks.
Nutritional Information Per serving: about
cal 420 pro 35g total fat 26g sat. fat 14g
carb 4g fibre 1g chol 129mg sodium 520mg
calcium 4 iron 31 vit A 15 vit C 2