{"id":420,"date":"2001-01-01T20:38:48","date_gmt":"2001-01-01T20:38:48","guid":{"rendered":"http:\/\/pauldearing.com\/?p=420"},"modified":"2010-12-24T17:58:57","modified_gmt":"2010-12-24T17:58:57","slug":"peppercorn-steaks-with-sherry-marjoram-sauce","status":"publish","type":"post","link":"https:\/\/pauldearing.com\/?p=420","title":{"rendered":"Peppercorn Steaks with Sherry-Marjoram Sauce"},"content":{"rendered":"<p>From Epicurious<\/p>\n<p>1 1\/2 teaspoon coarsely ground peppercorns<br \/>\n2 filet mignons<br \/>\n1 tablespoon olive oil<br \/>\n1 1\/2 tablespoons minced shallots<br \/>\n1\/2 cup beef broth<br \/>\n1\/3 cup medium-dry Sherry<br \/>\n1 tablespoon chopped fresh marjoram<br \/>\n1 tablespoon balsamic vinegar<br \/>\n1 tablespoon chilled butter, cut into 4 pieces <\/p>\n<p>Spread ground pepper on a plate. Dredge the steaks in the pepper, turning to coat evenly. Sprinkle salt on both sides of steaks. Heat olive oil in a skillet over medium high heat. Add steaks and cook to desired doneness, about 2 ? minutes per side for medium-rare. Transfer steaks to a plate and tent with foil to keep them warm while you make the sauce. Add shallots to the skillet; saute over medium-high heat 2 minutes. Add broth and Sherry; boil until sauce is reduced, stirring to scrape up browned bits, about 4 minutes.&nbsp; Stir in marjoram.&nbsp; Remove skillet from heat and add vinegar.&nbsp; Add butter one piece at a time, stirring each until melted.&nbsp; Season with salt and pepper.&nbsp; Pour over steaks and serve. <\/p>\n<p>Two<br \/>\n20 minutes<br \/>\n12 minutes<br \/>\nEasy<\/p>\n<p>This is a very flavorful recipe that is quick and easy to make. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Epicurious 1 1\/2 teaspoon coarsely ground peppercorns 2 filet mignons 1 tablespoon olive oil 1 1\/2 tablespoons minced shallots 1\/2 cup beef broth 1\/3 cup medium-dry Sherry 1 tablespoon chopped fresh marjoram 1 tablespoon balsamic vinegar 1 tablespoon chilled butter, cut into 4 pieces Spread ground pepper on a plate. Dredge the steaks in [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5,16],"tags":[],"class_list":["post-420","post","type-post","status-publish","format-standard","hentry","category-beef","category-in-rotation"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/420","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=420"}],"version-history":[{"count":6,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/420\/revisions"}],"predecessor-version":[{"id":804,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/420\/revisions\/804"}],"wp:attachment":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=420"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=420"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=420"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}