Beef with Peppercorn Rub

Name: Beef with Peppercorn Rub
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams beef tenderloin steaks (3/4 inch thick); 1 Tbsp drained brine-packed green peppercorns, crushed; 59 milliliters cognac; 1 teaspoons dried thyme; 2 teaspoons ground coriander; 2 teaspoons Hungarian sweet paprika; 2 teaspoons olive oil; 1 teaspoons pepper; 0 teaspoons salt; 59 milliliters water

Beef with Peppercorn Rub is a gluten free, dairy free, and primal main course. One portion of this dish contains roughly 25g of protein, 9g of fat, and a total of 223 calories. This recipe serves 4. Head to the store and pick up thyme, brine-packed peppercorns, ground coriander, and a few other things to make it today. To use up the hungarian paprika you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine first 6 ingredients in a small bowl; stir well. Rub steaks with spice mixture; let stand 5 minutes.

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Steak

Dry Seasoning Rub

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Bowl

Heat the oil in a large nonstick skillet coated with cooking spray over medium heat.

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Cooking Spray

Cooking Oil

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Frying Pan

Add steaks; cook 4 minutes on each side or until desired degree of doneness.

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Steak

Remove steaks from skillet; set aside.

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Steak

Equipment you will use

Frying Pan

Add cognac and water to skillet, scraping skillet to loosen browned bits. Cook over medium-high heat 15 seconds or until reduced to 1/4 cup, stirring constantly. Spoon cognac mixture over steaks.

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Cognac