Emu steak au poivre

Yield: 4 Servings

Measure Ingredient
½ cup Black peppercorns
4 \N Emu steaks; 4oz each
¼ cup Oil
⅓ cup Cognac
1 cup Heavy cream
2 tablespoons Cognac
\N \N Salt to taste

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 ⅓ 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

** Chicago Sun Times - Food section - 29 November 1995 **

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