This recipe for Peppercorn Steak, by DANA PETITT, is from The PETITT Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 (4oz) fillet (trimmed) 1 tsp. corn starch pepper 1 tsp. water salt 1 tsp. butter cooking spray 1/4 cup finely chopped shallots 1/2 c. dry red wine 3/4 c. beef broth 1 tsp. ground peppercorns
Directions:
Sprinkle steaks with salt and pepper. Heat a large skillet over med-high heat, coat pan with cooking spray. Add steaks, cook until desired degree of doneness. Remove from pan; keep warm. Add Shallots to pan and saute 30 seconds. Stir in wine; cook 2 minutes or until liquid is almost evaporated. Stir in broth and peppercorn. Cook 2 min. Combine cornstarch and 1tsp. water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 min. or until slightly thickened.; stirring constantly. Remove from heat; add butter, stirring until butter melts. Spoon sauce over steaks.
Number Of
Servings:
4
Personal
Notes:
low fat
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