| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meat |
6 |
Servings |
INGREDIENTS
| 6 |
|
Boneless tenderloin steaks; 3/4-inch thick |
| 3 |
tb |
Whole peppercorns |
| 1/2 |
c |
Cognac |
| 1 |
c |
Whipping cream |
| 1 |
tb |
Flour |
| 2 |
tb |
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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