|4||Boneless sirloin or round tip steaks -- 1/2 inch thic|
|; oz. each)|
|2 tablespoons||Cracked pepper|
|1 tablespoon||Olive oil|
|1 tablespoon||Butter or margarine|
|⅓ cup||Minced shallots|
|½ cup||Beef broth|
|¼ cup||Heavy cream; or whipping cream|
|2 tablespoons||Chopped fresh flat-leaf parsley|
|1½ to||2 minutes per side for medium-rare. Transfer to serving|
Recipe by: LHJ ONLINE 1. Coat both sides of steaks evenly with pepper; sprinkle with salt.
2. Heat oil in large skillet over medium-high heat. Add beef and cook platter; cover and keep warm.
3. Discard drippings from skillet. Add butter and melt over medium-high heat. Add shallots and cook until softened, 1 minute. Add brandy; carefully ignite with long match, shaking pan constantly until flame dies down. Pour in beef broth and boil 3 minutes. Stir in cream; boil until sauce is thickened, 1 minute. Stir in parsley. Pour sauce over beef. Serve immediately.
Total prep time: 15 minutes Degree of difficulty: Easy Happy holidays from everyone at Ladies' Home Journal! Busted by Barb, Possum Kingdom Lake
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