Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a saucepan, heat the cream until it reduces by half (20-30 minutes). | 2. In a saute pan, heat the oil and butter. | 3. Spread crushed peppercorns on a work surface. | 4. Pat the steaks dry and coat both sides with an even layer of peppercorns, pressing in with heel of hand to make adhere; season to taste with garlic salt. | 5. Lay the steaks in the pan. | 6. Sear steaks over high heat to desired doneness (the steaks are medium-rare when they feel slightly resistant to touch and you can see a faint pearling of red juice on the surface). | 7. Add bouillon, lemon juice, wine, and salt to the sauce, and stir. | 8. When the steaks have cooked, remove them from the pan; pour in the brandy. | 9. Ignite the brandy and, once the flames die down, stir to deglaze the pan; then add the brandy to the cream sauce. | 10. Place each steak on a toasted slice of bread and top with sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
beef bouillon	1	teaspoon		0.35	0.002	0.057	0.011000000000000001
lemon juice	1/2	tablespoon		1.6775	0.5261	0.0267	0.0183
marsala wine	1	tablespoon		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
cognac	1/4	cup		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	2	tablespoons		171.0	7.857	5.343	14.4
sirloin steak	4			2429.8722	0.0	387.6915	97.1949
peppercorn	2	tablespoons	crushed	151.15200000000002	0.938	0.3216	16.4552
garlic salt				-	-	-	-
french bread	1/2	loaf	cut toasted	-	-	-	-

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