| Ingredients |
2 tbsp crushed peppercorns, (see tip, below)
2 boneless sirloin shell steaks, (each about 1 inch thick)
2 tbsp olive oil
1/2 cup heavy cream
1 tbsp unsweetened ketchup
1 tbsp Cognac
1/2 tsp salt
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| Preparation |
This dish is a classic of French cuisine as well one of the perks of a
controlled carbohydrate diet. The combination of peppercorns, Cognac, and
cream is simple and sophisticated.
1. Spread peppercorns on a work surface and press onto both sides of the
steaks in an even layer.
2. Heat oil in a large, heavy skillet over medium-high heat until very hot.
Cook steaks 5 minutes per side for medium-rare. Remove steaks from the skillet
and keep warm.
3. Add cream, ketchup, Cognac, and salt to skillet. Bring to a boil, stirring,
loosening any browned bits from bottom of skillet. Lower heat and simmer the
sauce for 2 minutes until slightly thickened. Pour sauce over steaks and serve
immediately.
Converted by MM_Buster v2.0n.
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Per Serving: 445 Calories; 49 g Fat; 17 g Sat Fat; 82 mg Cholesterol; 22 mg Sodium; 2 g Carb; 0 g Fiber; 1 g Protein. |
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