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Ingredients Jump to Instructions ↓

  1. 2 lb Top round beef steak, cut 1 inch thick 1 1/2tb Crushed black (Java) pepper

  2. 1 tb Butter

  3. 1/4ts Garlic powder

  4. 1 tb Vegetable oil

  5. 1/4c Dry red wine

  6. 2 tb Cognac

  7. 1/2c Heavy cream

  8. 2 tb Fresh chopped parsley Salt Parsley sprigs

Instructions Jump to Ingredients ↑

  1. + Directions : 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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