| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Meats, Main dish, Cyberealm |
2 |
Servings |
INGREDIENTS
| 2 |
|
Thick steaks, T-bone, club |
|
|
Or filet |
| 1 |
cl |
Garlic |
|
|
Salt |
|
|
Freshly ground pepper |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Slices bread |
| 1/2 |
c |
Water |
| 1/3 |
c |
Heavy cream |
| 1/3 |
c |
Brandy |
INSTRUCTIONS
Rub steaks with garlic and sprinkle with salt. Press pepper into steaks
with heel of hand. Let stand refrigerated 2-3 hours, or at room
temperature for 1 hour. Heat oil until very hot and sear steaks on both
sides to seal the juices; reduce heat and cook slowly until done. Remove
steaks from pan, saute bread in the drippings and set aside. Add water to
the pan and stir until all brown bits are dissolved. Add cream. Top bread
slices with steak and place on heated serving platter. Heat brandy, ignite
and pour over steaks. Serve cream sauce separately.
From Loren Martin, Big Cabin, Okla.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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