| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Main dish |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Top round beef steak, cut |
|
|
1 inch thick |
| 1 1/2 |
tb |
Crushed black (Java) pepper |
| 1 |
tb |
Butter |
| 1/4 |
ts |
Garlic powder |
| 1 |
tb |
Vegetable oil |
| 1/4 |
c |
Dry red wine |
| 2 |
tb |
Cognac |
| 1/2 |
c |
Heavy cream (optional) |
| 2 |
tb |
Fresh chopped parsley |
|
|
Salt |
|
|
Parsley sprigs |
INSTRUCTIONS
This is SOOOO good. I make it without the sour cream and it is SOOOO good
without the sour cream that it is probably devine with it. Warning: once
you start cooking this, you should have your accompaniments ready; the
cooking goes pretty fast. I heat up a toaster oven first and when the time
comes to keep the steak warm, I turn OFF the toaster oven and pop the steak
in (it JUST fits). Combine crushed pepper, butter, and garlic into a paste.
Spread evenly on both sides of the steak. Heat oil in heavy frying pan over
medium high heat. When very hot, add steak and brown evenly on both sides.
Allow 7 minutes per side for rare, 8 minutes for medium rare, and 9 minutes
for medium. Place steak on a serving platter and keep warm. Deglaze the pan
with the wine and cognac and cook 1 minute. Reduce heat, add cream and
chopped parsley and continue cooking 1-2 minutes, stirring constantly.
Season to taste with salt. Carve steak diagonally across the grain into
thin slices. Pour the sauce over steak and garnish with parsley.
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