| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Sauces, Beef, Condiment, Dressings, Salads |
6 |
Servings |
INGREDIENTS
| 4 |
|
Rib eye steaks; 1" |
| 1 |
c |
Heavy cream |
| 2 |
tb |
Butter |
| 1 |
tb |
Peppercorns;* |
| 1/2 |
c |
Sherry |
|
|
Bon Appetite |
|
|
Elayne Caldwell FROM: ELAYNE CALDWELL (KVNH17B) |
INSTRUCTIONS
*Drained canned and mashed The following green peppercorn sauce can be made
many good cuts of steak but I prefer a rib eye or New York cut:
Pat steaks dry and season with salt and pepper. In a heavy skillet,
heat the butter over moderately high heat until it is hot. Saute the steaks
for 3 minutes on each each side for medium rare. Transfer the steaks to a
warm platter and keep warm, covered loosely in the oven. Add sherry to the
skillet, and deglaze it, scraping up the brown bits and boil the sherry,
stirring, until it is reduced by half. Add cream and peppercorns and boil
the sauce, stirring, until it is thickened slightly. Add the steaks, simmer
the mixture, turning the steaks to coat them with the sauce for 1 minute.
Transfer the steaks to a heated platter. Serves 4.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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