| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef tenderloin steak |
| 2 |
tb |
Black pepper — coarsely |
|
|
Ground |
| 4 |
tb |
Butter |
| 2 |
tb |
Olive oil |
| 1/2 |
ts |
Cornstarch |
| 1 |
tb |
Water |
| 2 |
tb |
Cognac |
| 1/4 |
c |
Beef bouillon |
|
|
Salt |
INSTRUCTIONS
Sprinkle one tablespoon of pepper on each side of the steak, pressing it
firmly into the meat.
Heat butter and oil in a heavy frying pan until hot but not brown; quickly
sear the steak on both sides to press the pepper grains into the flesh.
Cook 3 to 5 minutes per side. Salt the steak lightly, and remove to a
heated serving platter.
Mix cornstarch with water to form a smooth paste; add to steak pan. Pour in
the cognac and stir thoroughly, scraping down every bit of meat glaze from
the sides and bottom of the pan. Add bouillon, cook very gently for 5
minutes, stirring occasionally, and pour over steak.
Recipe By : Elizabeth Powell
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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