CarbsPerServing:5g carbs total



1 teaspoon whole black peppercorn

1 teaspoon whole white peppercorns

*tsp whole coriander seeds

*tsp whole allspice

4 beef tenderloin steaks top loin or sirloin –

1″ thickkosher salt — to taste

2 tablespoons butter

*cup brandy

1 *cup beef stock

How to Prepare:

Combine all the peppercorns and seeds. To crush: place them in a clean kitchen towel & smash them with a cleaver so the mixture is partly coarse and partly fine. (You can also use a mortar & pestle or a coffee grinder just pulse til the correct consistency.) With your hands, press the pepper mixture into both sides of the steaks and then sprinkle them with the salt. Heat a large, heavy-based skillet  referably cast iron) over medium-high heat for a few minutes.  Add the butter, and before it turns brown, add the steaks, making sure not to crowd the pan. Cook them, turning often, for 6 to 8 minutes or until  they are brown. Set a steak on each of four dinner plates and keep them in a warm oven. Pour the brandy into the pan and bring it to a boil. Scrape the bottom of the pan to remove the brown bits that cling to it. Pour in the stock  and bring to a boil. Let the mixture bubble steadily until it reduces to cup. Spoon the sauce over the steaks and serve at once. I have also, on occasion, put a pat of butter on top once the sauce has been put on. Great with a ‘loaded’ salad w/ bleu cheese dressing and mashed ‘fauxtatoes’. 🙂

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.