Recipe courtesy of David Egan
Peppercorn Steak
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 724
- Total Fat
- 55
- Saturated Fat
- 26
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 40
- Cholesterol
- 232
- Sodium
- 167
- Total: 25 min
- Active: 15 min
Ingredients
Four 7-ounce top sirloin steaks
Half 1-ounce package au jus mix
2 ounces brandy
2 tablespoons margarine
2 1/2 tablespoons all-purpose flour
1 cup heavy cream, such as Minor's Culinary Cream
1 1/2 tablespoons coarsely ground black pepper
Directions
- Heat a grill to medium. Grill the steaks to the desired doneness.
- Bring 4 cups water to a boil in a medium pot over medium heat. Add the au jus mix and the brandy. Let boil for 10 minutes. While that cooks, in a separate small saucepan, combine the margarine and the flour to make the roux. Let the roux cook for 5 minutes. Add the roux to the au jus mixture and stir with a wire whisk until smooth. Stir in the cream and the black pepper. Arrange the steaks on serving plates and serve drizzled with the sauce.