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Steak with Peppered Parmesan Sauce and Roquefort Potatoes
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Ingredients
Steak
- 2 filet mignon medallions (approx. 4-6 oz ea.)
- salt, to season
Potatoes
- 20 oz water
- 8 oz baby red potatoes or mixed baby potatoes
- 1 sprig rosemary
- 1 tbsp olive oil
- ½ tsp salt
Peppered Parmesan Sauce
- 2 oz Parmesan cheese, in pieces
- 1 tbsp whole black peppercorns
- 5 sprigs fresh thyme, leaves only
- 2 oz shallots, in pieces
- 2 oz unsalted butter, in pieces
- 5 oz chicken stock
- 1 oz brandy
- 1 tbsp all-purpose flour
- 2 oz heavy whipping cream
Assembly
- 1 tbsp canola oil
- 1 tbsp unsalted butter
- 2 oz Roquefort cheese, crumbled
- fresh rosemary, to garnish (optional)
- Nutrition
- per 1 portion
- Calories
- 6786.5 kJ / 1622 kcal
- Protein
- 90.9 g
- Carbohydrates
- 38.1 g
- Fat
- 118.8 g
- Saturated fat
- 56.4 g
- Fiber
- 4.9 g
- Sodium
- 1796.8 mg
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