Ingredients
- 4 slices prosciutto
- 4 ribeye steaks (small, or steaks of your choosing)
- 2 tablespoons olive oil
- 1 tablespoon all-purpose flour
- 1 cup beef stock
- 2 tablespoons dry sherry
- 1/2 cup evaporated milk
- 2 tablespoons green peppercorns
- 1 teaspoon dijon mustard
- salad (to serve)
Directions
- Wrap a prosciutto slice around each steak. Secure with a wooden toothpick or cocktail stick.
- In a large pan, heat the oil on high. Cook the steaks for 4-5 mins each side or until cooked to taste. Transfer to a plate and cover with foil. Rest for 5 mins.
- Reduce heat to medium. Add the flour to the pan juices and cook, stirring, for 1 min. Remove from the heat.
- Stir in the stock, sherry and milk. Return to heat and cook, stirring, until the sauce boils and thickens. Reduce the heat and simmer for 3 mins. Mix in the peppercorns and mustard. Season to taste. Simmer for 1 min.
- Serve steaks with the peppercorn sauce and salad.
NutritionView more
920Calories
Sodium24%DV580mg
Fat103%DV67g
Protein129%DV66g
Carbs3%DV9g
Fiber4%DV1g
PER SERVING *
| Calories920Calories from Fat600 |
| % DAILY VALUE* |
| Total Fat67g103% |
| Saturated Fat23g115% |
| Trans Fat |
| Cholesterol205mg68% |
| Sodium580mg24% |
| Potassium1180mg34% |
| Protein66g129% |
| Calories from Fat600 |
| % DAILY VALUE* |
| Total Carbohydrate9g3% |
| Dietary Fiber1g4% |
| Sugars1g2% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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