Side Pannel
Emu Steak Au Poivre
Ingredients List
- 1/2 c Black peppercorns
- 4 Emu steaks; 4oz each
- 1/4 c Oil
- 1/3 c Cognac
- 1 c Heavy cream
- 2 tb Cognac
- Salt to taste
Directions
1. Place peppercorns in press-closure baggie. Crush with a hammer. Lightly
coat both sides of steaks with peppercorns.
2. Heat oil in large skillet. Saute steaks over medium-high heat until rare
or medium rare (3-4 minutes per side). Remove from pan and discard oil.
3. Return steaks to pan, add 1/3 cup cognac. Cook over high heat until
cognac is reduced to about 3 tablespoons. Remove steaks to serving platter
and keep warm. Add cream to pan; cook and stir over high heat until cream
boils and thickens. Add 2 teaspoons cognac and salt. Spoon sauce over
steaks and serve.
Nutritional Information: per serving: 362 calories, 27g fat, 26g protein,
2g carbohydrates, 0g dietary fiber, 109mg cholesterol, 154mg sodium
calories from fat 239
coat both sides of steaks with peppercorns.
2. Heat oil in large skillet. Saute steaks over medium-high heat until rare
or medium rare (3-4 minutes per side). Remove from pan and discard oil.
3. Return steaks to pan, add 1/3 cup cognac. Cook over high heat until
cognac is reduced to about 3 tablespoons. Remove steaks to serving platter
and keep warm. Add cream to pan; cook and stir over high heat until cream
boils and thickens. Add 2 teaspoons cognac and salt. Spoon sauce over
steaks and serve.
Nutritional Information: per serving: 362 calories, 27g fat, 26g protein,
2g carbohydrates, 0g dietary fiber, 109mg cholesterol, 154mg sodium
calories from fat 239
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