Steak #au #Poivre #for #2
Steak au Poivre for 2
Test Kitchen Approved
FEATURED IN
25 Chocolate Recipes—That Aren’t Desserts!
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Total Time
Prep/Total Time: 30 min.
Makes
2 servings
Ingredients
2 red meat tenderloin steaks (1 inch thick and 5 ounces each)
2 tablespoons olive oil, divided
1 tablespoon complete white or black peppercorns, crushed
1/4 teaspoon salt
1 tablespoon finely chopped shallot
1/4 cup port wine
1 tablespoon balsamic vinegar
1/4 cup condensed red meat consomme, undiluted
1 teaspoon minced contemporary rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 ounce bittersweet chocolate, chopped
Directions
Rub steaks with 1 tablespoon oil; sprinkle with peppercorns and salt. In a skillet, warmth 2 teaspoons oil over medium heat. Add steaks; prepare dinner 5-7 minutes on every edge or till meat reaches wanted doneness (for medium-rare, a thermometer must learn 135°; medium, 140°; medium-well, 145°). Remove and maintain warm.
In identical pan, warmth ultimate oil over medium-high heat. Add shallot; prepare dinner and stir about 1 minute or till tender. Add wine and vinegar, stirring to loosen browned bits from pan. Bring to a boil; prepare dinner and stir 2-3 minutes or till fairly thickened.
Stir in consomme and rosemary; carry to a boil. Add chocolate; prepare dinner and stir till melted and sauce is fairly thickened. Serve with steaks.
Nutrition Facts
1 steak with 2 tablespoons sauce: 425 calories, 25g fats (7g saturated fat), 62mg cholesterol, 503mg sodium, 11g carbohydrate (6g sugars, 1g fiber), 32g protein.
FULL LINK >>>>> https://www.tasteofhome.com/recipes/steak-au-poivre-for-2/
Test Kitchen Approved
FEATURED IN
25 Chocolate Recipes—That Aren’t Desserts!
Rate
Comment
Save
Share
Total Time
Prep/Total Time: 30 min.
Makes
2 servings
Ingredients
2 red meat tenderloin steaks (1 inch thick and 5 ounces each)
2 tablespoons olive oil, divided
1 tablespoon complete white or black peppercorns, crushed
1/4 teaspoon salt
1 tablespoon finely chopped shallot
1/4 cup port wine
1 tablespoon balsamic vinegar
1/4 cup condensed red meat consomme, undiluted
1 teaspoon minced contemporary rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 ounce bittersweet chocolate, chopped
Directions
Rub steaks with 1 tablespoon oil; sprinkle with peppercorns and salt. In a skillet, warmth 2 teaspoons oil over medium heat. Add steaks; prepare dinner 5-7 minutes on every edge or till meat reaches wanted doneness (for medium-rare, a thermometer must learn 135°; medium, 140°; medium-well, 145°). Remove and maintain warm.
In identical pan, warmth ultimate oil over medium-high heat. Add shallot; prepare dinner and stir about 1 minute or till tender. Add wine and vinegar, stirring to loosen browned bits from pan. Bring to a boil; prepare dinner and stir 2-3 minutes or till fairly thickened.
Stir in consomme and rosemary; carry to a boil. Add chocolate; prepare dinner and stir till melted and sauce is fairly thickened. Serve with steaks.
Nutrition Facts
1 steak with 2 tablespoons sauce: 425 calories, 25g fats (7g saturated fat), 62mg cholesterol, 503mg sodium, 11g carbohydrate (6g sugars, 1g fiber), 32g protein.
FULL LINK >>>>> https://www.tasteofhome.com/recipes/steak-au-poivre-for-2/
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