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Green Pepper Steaks are an irresistible veal-based dish, prepared with veal rump steaks with green peppercorns. The meat is browned in a pan with butter and olive oil, then deglazed with brandy and finally flavored with fresh cream. The result is a succulent and aromatic dish, perfect for true meat lovers.
Step 1 of 2: Heat the oil and butter in a deep-sided pan and add the steaks, first salted and coated with pepper; let them brown over high heat for 5 minutes per side or less, according to taste, then drain them and arrange them on a warm platter, collecting the juices from the dripping
Step 2 of 2: Skim off some of what remains in the pan, pour the brandy into it and flambé it to deglaze; add the cream and the juices left by the steaks, set alight and bring to a boil, reducing the sauce a little; then pour it over the steaks while still hot
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Milk
| Average values | Per serving107 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,375 kJ329 kcal | 1,288 kJ308 kcal |
| Fat | 14.53 g | 13.61 g |
| of which saturated fatty acids | 5.71 g | 5.35 g |
| Carbohydrates | 4.88 g | 4.57 g |
| of which sugars | 4.88 g | 4.57 g |
| Fibre | 3.18 g | 2.98 g |
| Protein | 1.53 g | 1.43 g |
| Salt | 0.01 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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