| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Main dish, Meats, Recipes con |
4 |
Servings |
INGREDIENTS
| 1 |
|
To |
| 1 1/2 |
lb |
Sirloin steak; 1" thick |
| 1 |
ts |
Black peppercorns; crushed |
| 1 |
tb |
Olive oil |
| 3 |
tb |
Butter |
| 3 |
tb |
Brandy |
| 1 |
tb |
Dijon mustard |
| 1/4 |
ts |
Worcestershire sauce |
| 1 |
tb |
Green peppercorns; drained |
INSTRUCTIONS
Wipe steak dry. Press black pepper onto both sides of steak. Place
skillet over medium-high heat. Spread olive oil over bottom of pan. Add
steak. Cook, uncovered, until meat is browned on both sides but still pink
in the center, about 4 to 5 minutes on each side.
Pour brandy over meat and ignite. When flames subside, transfer meat to
carving board. Cover to keep warm.
Turn heat to low. Add butter, mustard, Worcestershire, and green
peppercorns to juices in pan. Whisk until well blended. Whisk in meat
juices that have accumulated in the hollows of the carving board.
Cut meat into thin slices and arrange on serving plate. Spoon sauce over
meat.
Recipe By : Simply Delicious
Posted to MC-Recipe Digest V1 #318
Date: Tue, 26 Nov 1996 19:57:40 -0800
From: Diane Lamere <dlamere@plantnet.com>
NOTES : I used freeze dried green peppercorns, and the results were very
good.
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”