Recipes

Steaks Au Poivre

READY IN: 25mins

INGREDIENTS

  • 1tablespoonmixed peppercorns, crushed(black, white, green and pink)
  • 12 teaspoon crushed dried rosemary
  • 12 teaspoonsalt
  • 3 boneless rib eye steaks, 3/4-inch thick, about 1-1/2 lbs
  • 12 cup bottled pomegranate juice
  • 13 cupred wine
  • 14 teaspooncornstarch
  • fresh herb (optional)
  • NUTRITION INFO

    Serving Size: 1 (34) g

    Servings Per Recipe:6

    Calories: 23

    Calories from Fat 0 g 3 %

    Total Fat 0.1 g 0 %

    Saturated Fat 0 g 0 %

    Cholesterol 0 mg 0 %

    Sodium 196.2 mg 8 %

    Total Carbohydrate3.2 g 1 %

    Dietary Fiber 0.1 g 0 %

    Sugars 2.7 g 10 %

    Protein 0.1 g 0 %

    DIRECTIONS

  • Combine peppercorns, rosemary, and salt; sprinkle over top of steaks.
  • Heat large nonstick skillet over medium-high heat.Add steaks, seasoned side down.Cook, turning once, 3-4 minutes per side for medium-rare.Transfer to serving platter; cover with foil to keep warm.
  • Add juice and wine to skillet; cook, stirring occasionally, until reduced by half, about 5 minutes.Meanwhile, in small bowl, mix Worcestershire and cornstarch until dissolved.Stir into skillet; cook, stirring constantly, until thickened, 1 minute.Serve sauce over steaks; if desired, garnish with fresh herbs.
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