Mixed-Peppercorn Steaks with Sherry-Marjoram Pan Sauce

Ingredients

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

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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