| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Meats |
1 |
Servings |
INGREDIENTS
| 4 |
|
Tenderloin Steaks, Cut 1 |
|
|
1/2-inches Thick |
| 3 |
t |
Szechuan Peppercorns |
| 3 |
t |
Black Peppercorns |
| 3 |
t |
Green Peppercorns, Dried |
| 1 |
t |
Crushed Red Pepper |
|
|
Salt To Taste |
| 1 |
T |
Olive Oil |
| 2 |
T |
Butter |
| 1/2 |
c |
Dry Red Wine |
| 1 |
T |
Bottled Beef Bouillon |
|
|
Concentrate |
INSTRUCTIONS
Crush the peppers with the back of a flat wooden spoon and mix
together. Coat each of the steaks with the pepper and salt to taste.
Heat the oil and 1 Tbls of butter in a heavy skillet, and saute the
steaks over medium heat for 2 to 3 minutes per side for medium rare.
Remove the steaks and reduce the heat. Deglaze the skillet with the
wine and cook until slightly reduced. Add the beef bouillon
concentrate and stir. Add 1 Tbls butter and cook, stirring until the
butter melts and the sauce thickens. Return the steaks to the pan to
coat with the sauce and serve. From: Kountry Cook #1 @1912232 Virtualn
Posted to MM-Recipes Digest V4 #002 From: BobbieB1@aol.com Date:
Wed, 1 Jan 1997 13:58:29 -0500
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