Directions:
- Preheat the oven to 375 degrees F.
- Heat a large, well-seasoned cast iron skillet over high heat. Pat the steaks dry with a paper towel, season with salt, to taste, and coat the meat the black pepper. Put the steaks in the hot skillet and cook until blackened and the steaks have released themselves from the pan. Turn the steaks and transfer the pan to the oven. Roast until an instant-read thermometer registers 125 degrees F for medium-rare, or cook until desired doneness.
- Remove the pan from the oven and transfer the steaks to a cutting board; cover with aluminum foil to keep warm. Put the skillet back over medium heat. Carefully add the brandy and ignite it with a long kitchen match, to burn off the alcohol. Add the cream, and vinegar, and simmer until very thick. Stir in the butter just before serving.
- Slice the steaks and serve with peppercorn sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 673.62 Kcal (2820 kJ) | ||
| Calories from fat | 474.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.67g | 81% | |
|---|---|---|---|
| Cholesterol | 175.41mg | 58% | |
| Sodium | 110.1mg | 5% | |
| Potassium | 463.49mg | 10% | |
| Total Carbs | 3.11g | 1% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 31.63g | 63% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.7mg | 21% | |
| Calcium | 53.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 272.07 Kcal (1139 kJ) | ||
| Calories from fat | 191.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.27g | 81% | |
|---|---|---|---|
| Cholesterol | 70.85mg | 58% | |
| Sodium | 44.47mg | 5% | |
| Potassium | 187.2mg | 10% | |
| Total Carbs | 1.26g | 1% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.35g | 3% | |
| Protein | 12.77g | 63% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 1.5mg | 21% | |
| Calcium | 21.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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