Steak Au Poivre A La Creme
| 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)
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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