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Beef With Peppercorn Rub Recipe
|Drained brine packed green peppercorns||1 Tablespoon, crushed|
|Ground coriander||2 Teaspoon|
|Hungarian sweet paprika||1 1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Beef tenderloin steaks/4 steaks, 4 ounce each||16 Ounce (3/4 Inch Thick)|
|Olive oil||2 Teaspoon|
|Vegetable cooking spray||1|
|Cognac||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1047 Calories from Fat 387
% Daily Value*
Total Fat 43 g66.5%
Saturated Fat 12.7 g63.6%
Trans Fat 0 g
Cholesterol 303.9 mg
Sodium 766.7 mg31.9%
Total Carbohydrates 21 g7.2%
Dietary Fiber 5.2 g20.8%
Sugars 0.3 g
Protein 102 g203.8%
Vitamin A 3.1% Vitamin C 5.7%
Calcium 22.8% Iron 67%
*Based on a 2000 Calorie diet
Rub steaks with spice mixture; let stand 5 minutes.
Heat oil in a nonstick skillet coated with cooking spray over medium heat until hot.
Add steaks; cook 4 minutes on each side or until desired degree of doneness.
Remove steaks from skillet; set aside.
Add cognac and water to skillet, scraping skillet to loosen browned bits.
Cook over medium-high heat 15 seconds or until reduced to 1/4 cup, stirring constantly.
Spoon cognac mixture over steaks.