Steak Au Poivre A La Creme

I reviewed some of the church growth material coming from our denominational headquarters. One publication said that, in order to get our churches growing again, we should “open the front doors and close the back doors”… What we actually need to do is to close the front door and open the back door! If we really want to see our churches grow, we need to make it harder to join and we need to be better about excluding people. We need to be able to show that there is a distinction between the church and the world – that it means something to be a Christian. If someone who claims to be a Christian refuses to live as a Christian should live, we need to follow what Paul said and, for the glory of God and for that person’s own good, we need to exclude him or her form membership in the church.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Meat	6	Servings

INGREDIENTS

6		Boneless tenderloin steaks
		3/4-inch thick
3	T	Whole peppercorns
1/2	c	Cognac
1	c	Whipping cream
1	T	Flour
2	T	Butter
		Salt to taste

INSTRUCTIONS

Crush peppercorns. Salt the meat & sprinkle 1/2 teaspoon crushed
peppercorns on each side of each piece of meat, pressing hard so
pepper will adhere to the meat. Let stand 30 minutes. Brown steaks in
hot butter & remove to a serving platter. Keep steaks hot. Discard
butter used for frying. To the pan, add the cognac & ignite. When
flame dies out, add 1/2 the cream & let boil slowly for 1 minute.
During that time, mix 1 Tbs flour with remaining cream & add to pan.
As soon as it comes to a boil, pour over steaks & serve immediately.
Garnish with shoestring potatoes.  MRS M.M. BONNAUD  From the <The
Bliss of Cooking Returns>, Fort Bliss Officers Wives  Club, Ft. Bliss,
TX.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 184 Calories From Fat: 164 Total Fat: 18.6g Cholesterol: 64.5mg Sodium: 64.7mg Potassium: 74.8mg Carbohydrates: 4.1g Fiber: <1g Sugar: <1g Protein: 1.3g