Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Boneless tenderloin steaks; 3/4-inch thick |
| 3 tablespoons | Whole peppercorns |
| ½ cup | Cognac |
| 1 cup | Whipping cream |
| 1 tablespoon | Flour |
| 2 tablespoons | Butter |
| \N \N | 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, .