Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | Boneless sirloin or round tip steaks -- 1/2 inch thic |
\N \N | ; oz. each) |
2 tablespoons | Cracked pepper |
\N \N | Salt |
1 tablespoon | Olive oil |
1 tablespoon | Butter or margarine |
⅓ cup | Minced shallots |
¼ cup | Brandy |
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