Mixed-Peppercorn Steaks with Sherry-Marjoram Pan Sauce

Ingredients

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

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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