Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 6 oz filet steaks
2 tb EX virgin olive oil
1 tb Cracked peppercorns
2 tb Cracked coriander seeds
2 ts Coarse salt

---------------------------SAUCE--------------------------------
1/2 c Port
1 tb Balsamic vinegar
2 c Beef stock
2 tb Cold butter

Brush steaks with 1 Tb of oil. Coat heavily with peppercorns and
coriander seeds. Sprinkle with salt.

Heat remaining oil in skillet on high heat. Add steaks and cook 4
inutes one side; turn over and cook 4 minutes the other side. Turn
again and cook 3 minutes more for medium rare, or until desired
degree of doneness.

Remove from skillet and keep warm. Add port and reduce until 2 Tb
remain. Add vinegar and stock; bring to boil and reduce by half.
Remove from heat and whisk in butter. Place steaks on plate and coat
with sauce.

Note: Could also be done on BBQ.

Serves 4.

From The Globe and Mail, Saturday April 25, 1998

Browse by categories