| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef | 4 | Servings | |
INGREDIENTS
| 4 | Beef top loin or strip | |
| Steaks, cut 1" thick about | ||
| 2 1/4 lbs. | ||
| 1 | T | Cracked peppercorns |
| 2 | T | Butter or margarine |
| 1/4 | c | Chopped shallots OR |
| Scallions | ||
| 2 | T | Butter or margarine |
| 1 | Beef bouillon cube | |
| 3/4 | c | Boiling water |
| 1/4 | c | Brandy or cognac |
INSTRUCTIONS
Place steak in waxed paper.Sprinkle with 1/3 tsp. cracked peppercorns;rub over meat and press in with heel of hand.Turn steak over,add another 1/3 tsp. of pepper.Repeat with remaining steaks.In electric skillet,melt 2 tbsp. butter with heat control set at 350 degrees.Cook steaks about 2 to 6 minutes on each side, depending on doneness.Transfer steaks to a serving plate.Keep warm in a 200 degree oven.In electric skillet,cook shallots in remaining 2 tbsp. butter with heat control set at 350 degrees until tender,about 1 minute.Add bouillon cube to 3/4 cup boiling water and dissolve.Add bouillon liquid to skillet,boil rapidly for 1 minute,while stirring to scrape up browned bits from pan.Add steaks to pan.Carefully,heat brandy or cognac in a ladle over direct heat. Ignite.Carefully,pour over steaks.When flame dies,serve.Makes 4 servings.
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Nutrition (calculated from recipe ingredients)
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Calories: 110
Calories From Fat: 100
Total Fat: 11.3g
Cholesterol: 1.7mg
Sodium: 93mg
Potassium: 58.5mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: <1g
Protein: <1g