Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 new york strips
- ½ cup black peppercorns freshly cracked
- ¼ cup butter softened
- olive oil for cooking
- 1 teaspoon salt
- 1 ounce brandy
- 1 large shallot clove chopped fine
- ¼ cup parsley
- 1 cup heavy whipping cream
- 1 cup beef stock
Directions
Place sauté pan over heat and coat bottom of pan with olive oil and allow it to heat to medium hot temperature.
While pan is heating season steak with salt then lightly coat each one on both sides with cracked peppercorns thoroughly.
Place each steak in pan and sear each side well.
Remove steaks and place in oven to complete cooking to desired doneness.
Drain pan and add 2 teaspoons soft butter, chopped shallots and additional cracked black pepper.
Caramelize shallots and add brandy carefully.
Flame brandy and cook 1 minute then add beef stock and heavy cream.
Cook until thickened then add remaining butter and whisk until smooth.
Place steaks on warmed dinner plate and pour some sauce over top.
Category:Cathy's Recipes