| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Beef |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless sirloin or round tip steaks; 1/2 inch thick (4 |
|
|
; oz. each) |
| 2 |
tb |
Cracked pepper |
|
|
Salt |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Butter or margarine |
| 1/3 |
c |
Minced shallots |
| 1/4 |
c |
Brandy |
| 1/2 |
c |
Beef broth |
| 1/4 |
c |
Heavy cream; or whipping cream |
| 2 |
tb |
Chopped fresh flat-leaf parsley |
INSTRUCTIONS
1. Coat both sides of steaks evenly with pepper; sprinkle with salt.
2. Heat oil in large skillet over medium-high heat. Add beef and cook 1
1/2 to 2 minutes per side for medium-rare. Transfer to serving
platter; cover and keep warm.
3. Discard drippings from skillet. Add butter and melt over medium-high
heat. Add shallots and cook until softened, 1 minute. Add brandy; carefully
ignite with long match, shaking pan constantly until flame dies down. Pour
in beef broth and boil 3 minutes. Stir in cream; boil until sauce is
thickened, 1 minute. Stir in parsley. Pour sauce over beef. Serve
immediately.
Total prep time: 15 minutes Degree of difficulty: Easy
Happy holidays from everyone at Ladies' Home Journal!
Busted by Barb, Possum Kingdom Lake
NOTES : Wednesday, December 24, 1997 3:37 AM Happy Holiday Recipes from
LHJ! Happy Chanukah, and Merry Christmas (a day early)! This thin-sliced
cut of beef with a coating of cracked pepper cooks fast and looks elegant,
served with a splash of brandied cream sauce.
Recipe by: LHJ ONLINE http://www.lhj.com
Posted to MC-Recipe Digest V1 #978 by "abprice@wf.net" <abprice@wf.net> on
Jan 2, 1998
A Message from our Provider:
“Need a new life? God accepts trade-ins”