Mixed-Peppercorn Steaks with Sherry-Marjoram Pan Sauce

Ingredients

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

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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