| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicago | Poultry | 4 | Servings |
INGREDIENTS
| 1/2 | c | Black peppercorns |
| 4 | Emu steaks; 4oz each | |
| 1/4 | c | Oil |
| 1/3 | c | Cognac |
| 1 | c | Heavy cream |
| 2 | tb | Cognac |
| Salt to taste |
INSTRUCTIONS
1. Place peppercorns in press-closure baggie. Crush with a hammer. Lightly coat both sides of steaks with peppercorns. 2. Heat oil in large skillet. Saute steaks over medium-high heat until rare or medium rare (3-4 minutes per side). Remove from pan and discard oil. 3. Return steaks to pan, add 1/3 cup cognac. Cook over high heat until cognac is reduced to about 3 tablespoons. Remove steaks to serving platter and keep warm. Add cream to pan; cook and stir over high heat until cream boils and thickens. Add 2 teaspoons cognac and salt. Spoon sauce over steaks and serve. Nutritional Information: per serving: 362 calories, 27g fat, 26g protein, 2g carbohydrates, 0g dietary fiber, 109mg cholesterol, 154mg sodium calories from fat 239 ** Chicago Sun Times - Food section - 29 November 1995 ** Scanned and formatted for you by The WEE Scot -- paul macGregor Posted to MM-Recipes Digest V3 #280 Date: Sun, 13 Oct 1996 04:28:24 -0500 From: hartman@indy.net (John Hartman)
A Message from our Provider:
“God makes it, we mess it”