Ingredients
2T butter (204c, 0k, .2p, 0f)
2T chopped shallot (15.5c, 3.5k, .6p, .7f)
2T crushed green peppercorns (34.8c, 9k, 1.4p, 3.5f)
1/2C red wine (62.5c, 1.9k, .12p, 0f)
1/2C heavy cream (404c, 3.3k, 3.4p, 0f)
Salt and pepper to taste
2T chopped fresh dill
Nutrition
Dish totals 720.8c, 17.7k, 5.72p, 4.2f
Servings nine 1oz servings
Per serving 80.09c, 1.10k, .64p, .47f
Instructions:
First, clean and chop dill, and shallots; measure out all other ingredients so you are ready to cook.
2) Smash the peppercorns with a mortar and pestle. They do not need to be uniform in size, just broken so the oils are released.
3) Melt butter in a hot skillet, add shallots, and crushed green peppercorns. Saute until shallots are translucent.
4) Add wine to the skillet, and continue cooking until liquid is reduced by half.
5) Turn the heat down and add cream, simmer for a couple minutes and then season with salt, additional pepper, and dill Remove from heat and serve..
Diet
[x] Flexitarian + Omnivore
[x] Vegetarian
[x] Gluten Free
[x] Weight Maint
[x] Allergies: ALCOHOL
— with changes —
[x] Vegan: omit heavy cream and add alternative
[x] Alcohol free: use a beef broth instead of alcohol
Comments
This is often a steak or fillet mignon, topping. But it can be used on chicken and fish or even a roast.
You can use a variety of liquor, including wine, bourbon, brandy or cognac.
Source: WhatsCookingAmerica and AllRecipies
