Rating: 4 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 0
  • 5 star values: 4
Caroline Wright
Recipe by Cooking Light June 2010

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: 3 ounces steak and 1 1/2 tablespoons sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large cast-iron skillet over high heat. Pat steaks dry with paper towels; sprinkle steaks evenly with salt. Press peppercorns onto both sides of steaks. Add olive oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Cut each steak in half.

    Advertisement
  • While steaks rest, add shallots to pan; cook 1 minute or until almost tender. Stir in broth and vinegar, scraping pan to loosen browned bits. Bring to a boil; cook 2 minutes or until reduced by half. Remove from heat; stir in butter.

Nutrition Facts

236 calories; fat 12.7g; saturated fat 4.8g; mono fat 5.9g; poly fat 0.7g; protein 25g; carbohydrates 3.6g; fiber 0.1g; cholesterol 57mg; iron 1.8mg; sodium 246mg; calcium 26mg.
Advertisement
Advertisement