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Mako Shark Steak Au Poivre

 

35

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

12 slices shark
*
½ cup butter
3 tablespoons shallots
chopped
cup cognac
*
2 cups heavy whipping cream
2 tablespoons veal
glaze
*
cup beef stock
prefer veal stock if possible

Directions

Pat shark slices dry.

Salt lightly. Arrange crushed pepper on plate or sheet of waxed paper; dredge each slice of fish in pepper, shaking off excess to leave light coating. Heat clarified butter in heavy, large skillet until hot. Working in batches if necessary, sauté fish slices until crusty and lightly golden, 2 to 3 minutes per side. Transfer to warm serving plates, and keep warm. Pour off all but about 1 tablespoon butter from skillet. Add shallot and toss briefly; carefully add ⅓ cup Cognac. Add cream, veal glaze and any juices from fish. Boil until reduced to consistency that will lightly coat the back of a spoon. Adjust seasoning with salt and pepper and a few drops of Cognac. Strain over fish and serve.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 41497% of calories from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 28g 140%
Trans Fat 0g
Cholesterol 149mg 50%
Sodium 166mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 4g
Vitamin A 34% Vitamin C 1%
Calcium 6% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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