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CATEGORY CUISINE TAG YIELD
Not, Sent 4 Servings

INGREDIENTS

3 T Whole black peppercorns
crushed
1 1/2 t White pepper
4 New York strip steaks, 12 oz
EACH
1 t Salt
1/4 c Butter or margarine, melted
1/4 c Worcestershire sauce
1 t Hot pepper sauce
1/4 c Half and half

INSTRUCTIONS

Combine peppercorns and pepper; rub over both sides of steak. Chill
for 1 hour. Sprinkle the salt in a large skillet; heat on high until
salt begins to brown. Add steaks and sear on both sides. Add butter;
reduce heat to medium-high. Cook steaks for 1-2 minutes on each side.
Add Worcestershire and hot pepper sauce; cook each side 2-3 minutes
more or until meat is done as desired. Remove steaks and keep warm.
Add cream to the skillet; cook and stir until smooth. Serve over
steaks.  Recipe by: Taste Of Home - February/March 1997  Posted to
EAT-L Digest 29 Jan 97 by The Taillons  <taillon@ACCESS.MOUNTAIN.NET>
on Jan 30, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 450
Calories From Fat: 112
Total Fat: 12.8g
Cholesterol: 30.5mg
Sodium: 933.5mg
Potassium: 620.4mg
Carbohydrates: 74.9g
Fiber: 5.7g
Sugar: 2g
Protein: 10.6g


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