By Justin Boudreaux
Steak with Peppercorn Sauce
Check out this beautiful chateaubriand with toasted peppercorn demi- glace!
Updated at: Thu, 17 Aug 2023 10:01:44 GMT
Nutrition balance score
Unbalanced
Glycemic Index
29
Low
Nutrition per serving
Calories1745.3 kcal (87%)
Total Fat133.4 g (191%)
Carbs32.9 g (13%)
Sugars24.2 g (27%)
Protein48.5 g (97%)
Sodium4754.3 mg (238%)
Fiber2.4 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Toast peppercorns in a dry pan until fragrant and set aside.
Step 2
Season roast very liberally and sear on all sides. Once seared, place in 400-degree oven until internal reaches 125.
Step 3
Remove steak and let rest.
Step 4
Deglaze pan with sherry. Add in peppercorns, cream and beef base. Reduce by half. Remove from heat and add in rosemary and whisk in cold butter.
Step 5
Slice roast into portions and top with sauce.
View on boudreauxsbackyard.com
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