- 6 Oz Strip Steak Two of them
- 1/2 Tsp Salt
- 2 Tbsp Cracked Black Pepper
- 2 Tbsp Olive Oil
- 3 Tbsp Onion Minced
- 1/4 Cup Brandy
- 1/2 Cup Beef Broth Low sodium
- 1/4 Cup Sour Cream Low Fat
Place steaks on a plate and sprinkle with salt. Spread 1 tablespoon of cracked black pepper on each steak and press into the meat.
Heat 1 tablespoon olive oil in a sauté pan until very hot. Place steaks in pan, pepper side down. Allow to sear peppercorns into the meat, approximately 3 minutes. Flip steaks and cook until well done (internal temperature of 160 degrees Fahrenheit).
Remove steaks from pan and keep warm.
Add remaining tablespoon of oil to pan and sauté onions until starting to color. Deglaze with brandy scraping bits off of the bottom of the pan. Reduce by half and add in the beef broth. Bring to a boil and cook for 2 to 3 minutes.
Remove from heat and stir in the sour cream. Serve steaks with sauce poured over it.
- Total Fat:
- Saturated Fat:
- Total Carbohydrate:
- Dietary Fiber: