| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
|
Cklive02 |
2 |
servings |
INGREDIENTS
| 1 |
tb |
Black peppercorns |
| 1 |
ts |
White peppercorns |
| 1 |
ts |
Dried green peppercorns |
| 1 |
ts |
Fennel seeds |
| 2 |
|
Boneless shell steaks; 1 1/4" thick, – (3/4 lb ea) |
| 1 |
tb |
Unsalted butter |
| 1 |
tb |
Vegetable oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 3 |
tb |
Heavy cream |
| 2 |
tb |
Cognac or brandy |
INSTRUCTIONS
In a heavy-duty sealable plastic bag or between 2 sheets of waxed paper
crush peppercorns and fennel seeds coarse with bottom of a heavy skillet.
Pat steaks dry and coat both sides with peppercorn mixture. In a 10-inch
heavy skillet heat butter and oil over moderate heat until hot but not
smoking and cook steaks 4 to 5 minutes on each side for medium-rare. Season
steaks with salt and transfer to plates. Pour off excess fat from skillet
and add cream and Cognac. Boil mixture, scraping up browned bits, until
sauce thickens and coats back of the spoon, about 1 minute. Season sauce
with salt and spoon over steaks. This recipe yields 2 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-9056 broadcast 02-02-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
08-12-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”