Steak au poivre a la creme

Yield: 6 Servings

Measure Ingredient
6 Boneless tenderloin steaks; 3/4-inch thick
3 tablespoons Whole peppercorns
½ cup Cognac
1 cup Whipping cream
1 tablespoon Flour
2 tablespoons Butter
Salt to taste

Crush peppercorns. Salt the meat & sprinkle ½ teaspoon crushed peppercorns on each side of each piece of meat, pressing hard so pepper will adhere to the meat. Let stand 30 minutes. Brown steaks in hot butter & remove to a serving platter. Keep steaks hot. Discard butter used for frying. To the pan, add the cognac & ignite. When flame dies out, add ½ the cream & let boil slowly for 1 minute. During that time, mix 1 Tbs flour with remaining cream & add to pan. As soon as it comes to a boil, pour over steaks & serve immediately. Garnish with shoestring potatoes.

MRS M.M. BONNAUD

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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