Mixed-Peppercorn Steaks with Sherry-Marjoram Pan Sauce

Ingredients

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

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

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