Our version of the classic dish coats the steaks with black peppercorns before searing. Then they’re topped with a green peppercorn sauce finished with butter. Serve with creamy mashed potatoes and a green salad.

CALORIES 197(38% from fat); FAT 8.4g (sat 3.3g,mono 3.2g,poly 0.4g); PROTEIN 25.9g; CHOLESTEROL 78mg; CALCIUM 36mg; SODIUM 274mg; FIBER 0.3g; IRON 2.1mg; CARBOHYDRATE 3.3g

ready in about 30 minutes; serves 4
You might need to buy:
  • freshly ground black pepper
  • kosher salt
  • Cooking spray
  • dry red wine
  • freshly ground green peppercorns
  • cornstarch
  • water
  • butter

CALORIES 331(46% from fat); FAT 17g (sat 6.8g,mono 7.9g,poly 0.7g); PROTEIN 30.4g; CHOLESTEROL 79mg; CALCIUM 29mg; SODIUM 366mg; FIBER 3.1g; IRON 5.1mg; CARBOHYDRATE 11.1g

ready in about 195 minutes; serves 6
You might need to buy:
  • hot water
  • black pepper
  • all-purpose flour
  • olive oil
  • tomato paste
  • chopped fresh thyme
  • dry red wine

If your kitchen is very warm, refrigerate all of the dough ingredients for 30 minutes before making the dough. If the dough ever becomes too soft and/or sticky to work with, simply return it to the refrigerator until firm; a dough scraper also comes in handy here. There should be plenty of dough to cut out and make 48 empanadas without having to reroll any dough scraps; we found the rerolled scraps of dough to be very tough. The filling can be made while the dough rests in the refrigerator.

http://www.cooksillustrated.com/recipe.asp?recipeids=3988&bdc=47856

ready in about an hour; serves 48
You might need to buy:
  • For Dough
  • sugar
  • table salt
  • ice water
  • For Filling
  • olive oil
  • tomato paste
  • ground cumin
  • ground cloves
  • cayenne pepper
  • percent lean ground chuck
  • low-sodium beef broth
  • sugar
  • Table salt and ground black pepper