Prep Time: 6 MINCook Time: 14 MINReady In: 20 MINServings: 4
PRESS THE STEAKS INTO THE PEPPER. COATING BOTH SIDES.
PLACE IN A CAST IRON SKILLET WITH LID. COOK ON MEDIUM HEAT 4 MINUTES PER SIDE.
SPRINKLE A LITTLE COARSE KOSHER SALT ON EACH STEAK.
TAKE OUT;
PLACE ON A PLATE AND TENT WITH FOIL..
POUR THE COGNAC (BRANDY) IN THE SKILLETT AND LIGHT ON FIRE. SHAKE SKILLETT BACK AND FORTH UNTIL FLAME GOES OUT. POUR OFF GREASE IF ANY.
POUR IN THE WHIPPING CREAM AND STIR WITH A WHIP BREAKING THE GLAZE LOOSE FROM THE SKILLET.
COOK UNTIL IT THICKENS; ABOUT 5 OR 6 MINUTES.
ADD A TEASPOONS OF COGNAC (BRANDY).
PLACE THE STEAKS IN THE SAUCE
SPOON SAUCE OVER THE STEAKS AND SERVE
Use a good Cognac or Brandy. It does make a difference in the taste
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (307g) | ||
Recipe Makes: 4 | ||
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Calories: 560 | ||
Calories from Fat: 302 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.6g | 45 % | |
Saturated Fat 18g | 90 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 200.2mg | 62 % | |
Sodium 189.2mg | 7 % | |
Potassium 838mg | 22 % | |
Total Carbohydrate 1.7g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.7g | ||
Protein 52.6g | 75 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 560
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