| 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 |
tb |
Cracked peppercorns |
| 2 |
tb |
Butter or margarine |
| 1/4 |
c |
Chopped shallots OR |
|
|
Scallions |
| 2 |
tb |
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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