Side Pannel
Steak Au Poivre a la Creme
Ingredients List
- 6 Boneless tenderloin steaks;
- -3/4-inch thick
- 3 tb Whole peppercorns
- 1/2 c Cognac
- 1 c Whipping cream
- 1 tb Flour
- 2 tb Butter
- Salt to taste
Directions
Crush peppercorns. Salt the meat & sprinkle 1/2 teaspoon crushed
peppercorns on each side of each piece of meat, pressing hard so pepper
will adhere to the meat. Let stand 30 minutes. Brown steaks in hot butter &
remove to a serving platter. Keep steaks hot. Discard butter used for
frying. To the pan, add the cognac & ignite. When flame dies out, add 1/2
the cream & let boil slowly for 1 minute. During that time, mix 1 Tbs flour
with remaining cream & add to pan. As soon as it comes to a boil, pour over
steaks & serve immediately. Garnish with shoestring potatoes.
MRS M.M. BONNAUD
peppercorns on each side of each piece of meat, pressing hard so pepper
will adhere to the meat. Let stand 30 minutes. Brown steaks in hot butter &
remove to a serving platter. Keep steaks hot. Discard butter used for
frying. To the pan, add the cognac & ignite. When flame dies out, add 1/2
the cream & let boil slowly for 1 minute. During that time, mix 1 Tbs flour
with remaining cream & add to pan. As soon as it comes to a boil, pour over
steaks & serve immediately. Garnish with shoestring potatoes.
MRS M.M. BONNAUD
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