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Szechuan Steak au Poivre with Port-Ginger Sauce Recipe

Szechuan Steak au Poivre with Port-Ginger Sauce Recipe

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Szechuan Steak au Poivre with Port-Ginger Sauce

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Ingredients

Count

Nutrition

604

Calories

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Ingredients:

Serving

1 1/2 tbsp szechuan peppercorns
2 tsp drained green peppercorns in brine
2 6- oz beef tenderloin steaks
1 tsp vegetable oil
1 cup ruby port
1/4 cup minced shallots
1 1/2 tbsp finely chopped fresh ginger
1 1/2 tbsp butter

Directions:

Finely chop all peppercorns in processor. Rub pepper mixture over both sides of each steak. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Heat oil in heavy medium skillet over high heat. Season steaks with salt. Add to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer steaks to plate; tent with foil. Add Port, shallots and ginger to same skillet; boil until liquid is reduced to thin syrup, stirring frequently, about 5 minutes. Strain sauce into bowl, pressing on solids and spoon. Return sauce to same skillet; boil until thick syrup forms, about 2 minutes. Whisk in butter; season with salt. Spoon sauce around steaks.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	603.6 Kcal (2527 kJ)
Calories from fat	285.64 Kcal
		% Daily Value*
Total Fat	31.74g	49%
Cholesterol	175.99mg	59%
Sodium	246.27mg	10%
Potassium	659.52mg	14%
Total Carbs	4.94g	2%
Sugars	1.69g	7%
Dietary Fiber	0.93g	4%
Protein	48.42g	97%
Vitamin C	2.2mg	4%
Vitamin A	0.3mg	10%
Iron	4.6mg	26%
Calcium	45.2mg	5%

Amount Per 100 g
Calories	176.58 Kcal (739 kJ)
Calories from fat	83.56 Kcal
		% Daily Value*
Total Fat	9.28g	49%
Cholesterol	51.48mg	59%
Sodium	72.04mg	10%
Potassium	192.94mg	14%
Total Carbs	1.45g	2%
Sugars	0.49g	7%
Dietary Fiber	0.27g	4%
Protein	14.17g	97%
Vitamin C	0.6mg	4%
Vitamin A	0.1mg	10%
Iron	1.4mg	26%
Calcium	13.2mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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