Peppercorn Steak |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/4 cup cracked pepper | 4 (4 to 5-ounce) beef tenderloin steaks | 1 cup chopped green onions |
| 1 pound fresh mushrooms, sliced | 1/4 cup butter or margarine, melted | 1 pound bacon, cooked and crumbled |
| 3 tablespoons Chablis or other dry white wine | vegetable cooking spray | |
| 1 | Pound pepper into both side of steaks, using a meat mallet; set steaks aside. Saute onions and mushrooms in butter in a skillet until tender. Add bacon and wine; set aside, and keep warm. Place steaks on a broiler rack coated with cooking spray; place rack in broiler pan. Broil 4 to 6 inches from heat 8 to 10 minutes on each side or to desired degree of doneness. Remove steaks to a platter, and top with mushroom mixture. |