Pepper steak au rhum
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Pepper |
| 3 | pounds | Sirloin (cut 1 1/2\" thick) |
| 4 | tablespoons | Butter |
| 2 | tablespoons | 151 proof rum |
Directions
Rub pepper into both sides of meat; let stand several hours. Heat butter in skillet & cook 8 minutes on each side for rare. Add rum; set aflame. When flame dies out (because of butter flame will be high), spoon sauce over steak, scraping off pan drippings. Carve at a 45 degree angle in thin slices.
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