* Exported from MasterCook *

PEPPER STEAK WITH BRANDY AND CREAM

Recipe By :Len Evens Wines
Serving Size : 4 Preparation Time :0:30
Categories : 0-5G Low Carb Meat Beef-Veal Steaks
Regional Australian The Aussie Lc Gourmet
Znew2001

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1 1/4 kg fil steaks -- 2 1/2 lbs
salt
white peppercorns -- roughly crushed
45 g clarified butter -- 1 1/2oz
1 tsp sage
1 tsp rosemary
1 cup Brandy
1 dash Hunter Valley red wine
1 cup cream
1 tsp French mustard
1 tsp mild mustard
black peppercorns -- crushed

Beat the steaks a little to flatten, season with salt, and press white peppercorns into each side. Heat the butter in a frying pan, and when very hot add the sage and rosemary. Add the steaks and brown them on each side. Pour over the heated Brandy and set alight. Transfer the steaks to a serving dish, and keep warm. Pour the wine and cream into the frying pan. then mix in the mustard, add the black peppercorns and bring to the boil. Pour the sauce over the steak and serve.












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Per Serving (excluding unknown items): 1277 Calories; 26g Fat (18.7% calories from fat); 2g Protein; 255g Carbohydrate; trace Dietary Fiber; 81mg Cholesterol; 54mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Fat; 17 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore June. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 2,500 Low Carb, LC Diabetic, LC Kosher Recipes






Nutr. Assoc. : 26139 0 0 0 0 0 0 1244 0 943 943 0