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Annemarie's Steak Au Poivre

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.9485
Energy (kCal)874.5257
Carbohydrates (g)79.3769
Total fats (g)52.4819
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat 2 tablespoons of butter in a skillet. | 2. Rub cracked black pepper on steaks and season with salt. | 3. Sear steaks on both sides on medium high heat. | 4. Reduce heat and cook steak until desired doneness. I like mine medium rare. | 5. Remove to plate and keep warm. | 6. Add remaining butter to skillet and shallots and saute 1-2 minutes. | 7. Add beef stock and cook for about 2-3 minutes making sure to scrape the pan of all the juices and bits from steaks. | 8. Add brandy and light fire or just add brandy and cook a 2-3 minutes. | 9. Stir in cream and let sauce thicken. | 10. Pour over steaks and serve with a nice risotto or roasted potatoes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef tenderloin steak 2 139.9667 0.0 11.1123 10.2907
    salt 1/4 teaspoon - - - -
    black pepper 1 tablespoon cracked 17.319000000000003 4.4126 0.7169 0.2249
    butter 4 tablespoons divided 342.0 15.714 10.686 28.8
    shallot 2 minced 230.4 53.76 8.0 0.32
    beef stock 1/4 cup 42.84 4.6683 1.5813 2.0223
    brandy 1/4 cup - - - -
    heavy cream 1/4 cup 102.0 0.8220000000000001 0.852 10.824000000000002

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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