| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Beef |
1 |
Servings |
INGREDIENTS
| 4 |
|
Tenderloin Steaks, Cut 1 1/2-inches Thick |
| 3 |
ts |
Szechuan Peppercorns |
| 3 |
ts |
Black Peppercorns |
| 3 |
ts |
Green Peppercorns (Dried) |
| 1 |
ts |
Crushed Red Pepper |
|
|
Salt To Taste |
| 1 |
tb |
Olive Oil |
| 2 |
tb |
Butter |
| 1/2 |
c |
Dry Red Wine |
| 1 |
tb |
Bottled Beef Bouillon Concentrate |
INSTRUCTIONS
YIELD: 4 SERVINGS
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
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”