Mixed-Peppercorn Steaks with Sherry-Marjoram Pan Sauce

Ingredients

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

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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