Peppercorn Steaks with Brandied Cream Sauce: The Best Peppercorn Steaks with Brandied Cream Sauce Recipe from Cook'n

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	Peppercorn Steaks with Brandied Cream Sauce

Serves: 6

Print this Recipe

   3 tablespoons cracked black pepper
   6 beef sirloin steaks, boneless about 3/4 inch thick
   1 tablespoon margarine or butter
   1/4 cup finely chopped shallots or green onions
   1/4 cup brandy or beef broth
   1/2 cup beef broth
   1/2 cup sour cream

Heat coals or gas grill. Press pepper onto both sides of beef. Cover and grill beef 4 to 6 inches from medium heat 10 to 15 minutes for medium doneness, turning once. Melt margarine in 1-quart saucepan over medium heat. Cook shallots in margarine about 2 minutes, stirring occasionally, until tender. Stir in brandy and broth. Cook over medium-high heat about 5 minutes, stirring occasionally, until mixture is slightly reduced. Stir in sour cream. Serve with beef.
1 Serving: Calories 175 (Calories from Fat 80); Fat 9g (Saturated 4g); Cholesterol 65mg; Sodium 160mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 21g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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