| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Beef | 4 | Servings | |
INGREDIENTS
| 4 | Boneless sirloin or round tip steaks; 1/2 inch thick (4 | |
| ; oz. each) | ||
| 2 | tb | Cracked pepper |
| Salt | ||
| 1 | tb | Olive oil |
| 1 | tb | Butter or margarine |
| 1/3 | c | Minced shallots |
| 1/4 | c | Brandy |
| 1/2 | c | Beef broth |
| 1/4 | c | Heavy cream; or whipping cream |
| 2 | tb | Chopped fresh flat-leaf parsley |
INSTRUCTIONS
1. Coat both sides of steaks evenly with pepper; sprinkle with salt. 2. Heat oil in large skillet over medium-high heat. Add beef and cook 1 1/2 to 2 minutes per side for medium-rare. Transfer to serving platter; cover and keep warm. 3. Discard drippings from skillet. Add butter and melt over medium-high heat. Add shallots and cook until softened, 1 minute. Add brandy; carefully ignite with long match, shaking pan constantly until flame dies down. Pour in beef broth and boil 3 minutes. Stir in cream; boil until sauce is thickened, 1 minute. Stir in parsley. Pour sauce over beef. Serve immediately. Total prep time: 15 minutes Degree of difficulty: Easy Happy holidays from everyone at Ladies' Home Journal! Busted by Barb, Possum Kingdom Lake NOTES : Wednesday, December 24, 1997 3:37 AM Happy Holiday Recipes from LHJ! Happy Chanukah, and Merry Christmas (a day early)! This thin-sliced cut of beef with a coating of cracked pepper cooks fast and looks elegant, served with a splash of brandied cream sauce. Recipe by: LHJ ONLINE http://www.lhj.com Posted to MC-Recipe Digest V1 #978 by "abprice@wf.net" <abprice@wf.net> on Jan 2, 1998
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