{"id":3445,"date":"2009-08-20T22:52:33","date_gmt":"2009-08-21T05:52:33","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=3445"},"modified":"2009-09-27T22:52:53","modified_gmt":"2009-09-28T05:52:53","slug":"dijon-pepper-steak","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=3445","title":{"rendered":"Dijon Pepper Steak"},"content":{"rendered":"

<\/span><\/span><\/p>\n

2 tablespoons cracked or coarsely ground mixed peppercorns\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n

1\/4 teaspoon salt\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n

4 center-cut filet mignon steaks (6 ounces each), about 1 1\/4″ thick\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n

1 teaspoon canola oil\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n

1\/4 cup beef broth\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n

3 tablespoons red wine or 2 tablespoons balsamic vinegar\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n

2 teaspoons dijon mustard\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

Sprinkle the peppercorns and salt on both sides of the steaks and press in. Coat a large heavy skillet with vegetable oil spray. Place over high heat for 1 minute. Add the oil. When the oil is hot, reduce the heat to medium-high and place the steaks in the pan. Cook for 5 minutes per side, or until a thermometer inserted sideways in the center registers 145\u00c2\u00b0F for medium-rare; 6 minutes for medium (160\u00c2\u00b0F); or 7 minutes for well done (165\u00c2\u00b0F). Remove the steaks to a large plate. Set aside. Add the broth and wine or vinegar to the skillet. Simmer for 30 seconds. Stir in the mustard. Spoon the sauce over the steaks.<\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

Yield: 4 servings<\/span><\/p>\n

Calories: 300<\/span><\/p>\n

Fat: 15g<\/span><\/p>\n

Fiber: 0g<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

2 tablespoons cracked or coarsely ground mixed peppercorns\u00c2\u00a0 1\/4 teaspoon salt\u00c2\u00a0 4 center-cut filet mignon steaks (6 ounces each), about 1 1\/4″ thick\u00c2\u00a0 1 teaspoon canola oil\u00c2\u00a0 1\/4 cup beef broth\u00c2\u00a0 3 tablespoons red wine or 2 tablespoons balsamic vinegar\u00c2\u00a0 2 teaspoons dijon mustard\u00c2\u00a0 \u00c2\u00a0 Sprinkle the peppercorns and salt on both sides of the steaks and press in. Coat a large heavy skillet with vegetable oil spray. Place over high heat for 1 minute. Add the oil. When the…<\/p>\n

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