Wednesday, September 11, 2019
The ingredient of Peppered Steak With Cherry Sauce
- 8 150g each beef scotch fillet steaks
- 2 teaspoons cracked black pepper
- 2 tablespoons olive oil
- 8 eschalots peeled quartered
- 1 2 cup port
- 1 cup massel beef stock
- 300g frozen pitted cherries
- 1 4 cup firmly packed brown sugar
- 2 whole star anise
The Instruction of peppered steak with cherry sauce
- place steaks on a plate sprinkle both sides with pepper heat oil in a large frying pan over medium high heat cook steaks in batches for 3 to 4 minutes each side for medium or until cooked to your liking transfer to a plate cover with foil to keep warm
- make cherry sauce reduce heat to medium add eshallot cook stirring for 3 to 4 minutes or until softened add port bring to the boil stir in stock cherries sugar and star anise bring to the boil reduce heat to medium low simmer stirring occasionally for 10 minutes or until sauce has thickened remove and discard star anise serve steaks with sauce
Nutritions of Peppered Steak With Cherry Sauce
calories: 411 319 caloriescalories: 23 grams fat
calories: 8 grams saturated fat
calories: 14 grams carbohydrates
calories: 13 grams sugar
calories: n a
calories: 33 grams protein
calories: 87 milligrams cholesterol
calories: 197 1 milligrams sodium
calories: https schema org
calories: nutritioninformation