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Steak with Three Peppers

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  Makes 2 servings
Two 6-ounce beef filets
1-1/2 tablespoons vegetable oil
Cracked black peppercorns
1/2 cup beef stock
1 tablespoon green peppercorns, packed in brine and drained
1/2 tablespoon pink peppercorns
1 tablespoon margarine
1 teaspoon sugar
1 cup julienned vegetables, a combination of carrots, potatoes, zucchini
Rub the filets with 1/2 tablespoon vegetable oil. Season both sides with freshly cracked black peppercorns.

In a large sauté pan over medium heat, heat the remaining tablespoon of vegetable oil. Sauté the filets on both sides until cooked to desired doneness, approximately 4 minutes per side for medium. Remove the filets from the pan and deglaze the sauté pan with the beef stock, scraping up the brown bits, and simmering until reduced by half. Add the green and pink peppercorns and simmer for 2 minutes more.

In a medium sauté pan, heat the margarine over medium heat. Stir in the sugar and dissolve completely. Sauté the vegetables until softened, but still slightly crunchy. Cooking time will vary depending on the vegetables chosen.

Place the vegetables in a circle on each plate. Place the beef in the middle and top with the peppercorn sauce.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 2 servings
Calories: 460
Fat. Total: 30g
Fiber: 3g
Carbohydrates, Total: 10g
Sodium: 403mg
% Cal. from Fat: 59%
Cholesterol: 105mg
Protein: 38g
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