Mixed-Peppercorn Steaks with Sherry-Marjoram Pan Sauce

Ingredients

  • ½ cup beef broth
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh marjoram
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 1 ½ tablespoons shallots
  • 2 6-ounce filet mignons (each about 1 inch thick)
  • + 2 more ingredients
    • 1 ½ teaspoons ground mixed peppercorns
    • 1/3 cup medium-dry Sherry

Place ground pepper on plate. Dredge steaks in pepper, turning to coat evenly. Sprinkle steaks on both sides with salt. Heat olive oil in heavy medium skillet over medium-high heat. Add steaks and cook to desired doneness, about 2 1/2 minutes per side for medium-rare. Transfer steaks to plate; te...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals »





Snooth Media Network