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Emu Steak Au Poivre

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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)

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