Yield: 4 Servings
|½ cup||Black peppercorns|
|4||Emu steaks; 4oz each|
|1 cup||Heavy cream|
|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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