Linda West Eckhardt
Recipe by Cooking Light October 1996


Recipe Summary

4 servings (serving size: 1 steak and 1/4 cup sauce)


Ingredient Checklist


Instructions Checklist
  • Trim fat from steaks. Firmly press peppercorns into steaks. Place a medium nonstick skillet over medium-high heat until hot. Add steaks; cook 1 minute on each side or until browned. Cook over medium-low heat 4 minutes on each side or until desired degree of doneness. Place steaks on a serving platter. Set aside; keep warm.

  • Add vermouth and broth to skillet; bring to a boil. Cook 4 minutes or until reduced by half, scraping up brown bits in bottom of pan. Add brandy. Bring to a boil, and cook 4 minutes or until reduced by half. Serve steaks with sauce.

  • Note: This recipe can be havled easily to serve

Nutrition Facts

182 calories; calories from fat 37%; fat 7.4g; saturated fat 3g; mono fat 2.8g; poly fat 0.4g; protein 24.9g; carbohydrates 1.9g; cholesterol 76mg; iron 3.3mg; sodium 264mg; calcium 9mg.