Mixed Peppercorn Steak with Blue Cheese Herb Spread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 ounces of beef filet, cut into 3 ounce steaks2 teaspoon of cracked pepper, black, red and pink1/4 cup parsley, chopped- will need 1/3 of a bunch to yield 1/4 cup chopped3 tablespoons blue veined cheese
Preheat oven to 375 degrees.
Combine blue cheese and parsley, work into a paste.
Pat meat dry, roll in cracked peppercorns to coat. Place a cast iron or heavy saute pan over moderalty high heat. Once hot, place steaks into the dry pan. It is very important that you do not spray the pan with non-stick cooking spray. Sear tops and botton of each steak. The steaks will turn easliy once the proteins have set. Place one tablespoon of the butter ontop of each steak, transfer pan to oven. Roast 6-7 mintues for rare or 7-8 for medium.
Makes four servings, 3 ounces of meat per serving
Number of Servings: 4
Recipe submitted by SparkPeople user SPARKCOOKBOOK.
Combine blue cheese and parsley, work into a paste.
Pat meat dry, roll in cracked peppercorns to coat. Place a cast iron or heavy saute pan over moderalty high heat. Once hot, place steaks into the dry pan. It is very important that you do not spray the pan with non-stick cooking spray. Sear tops and botton of each steak. The steaks will turn easliy once the proteins have set. Place one tablespoon of the butter ontop of each steak, transfer pan to oven. Roast 6-7 mintues for rare or 7-8 for medium.
Makes four servings, 3 ounces of meat per serving
Number of Servings: 4
Recipe submitted by SparkPeople user SPARKCOOKBOOK.
Nutritional Info Amount Per Serving
- Calories: 245.8
- Total Fat: 18.2 g
- Cholesterol: 65.3 mg
- Sodium: 159.1 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.4 g
- Protein: 18.5 g
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