Steak au poivre from lhj

Yield: 4 Servings

Measure Ingredient
4 Boneless sirloin or round tip steaks -- 1/2 inch thic
; oz. each)
2 tablespoons Cracked pepper
Salt
1 tablespoon Olive oil
1 tablespoon Butter or margarine
⅓ cup Minced shallots
¼ cup Brandy
½ cup Beef broth
¼ cup Heavy cream; or whipping cream
2 tablespoons Chopped fresh flat-leaf parsley
1½ to 2 minutes per side for medium-rare. Transfer to serving

Recipe by: LHJ ONLINE 1. Coat both sides of steaks evenly with pepper; sprinkle with salt.

2. Heat oil in large skillet over medium-high heat. Add beef and cook platter; cover and keep warm.

3. Discard drippings from skillet. Add butter and melt over medium-high heat. Add shallots and cook until softened, 1 minute. Add brandy; carefully ignite with long match, shaking pan constantly until flame dies down. Pour in beef broth and boil 3 minutes. Stir in cream; boil until sauce is thickened, 1 minute. Stir in parsley. Pour sauce over beef. Serve immediately.

Total prep time: 15 minutes Degree of difficulty: Easy Happy holidays from everyone at Ladies' Home Journal! Busted by Barb, Possum Kingdom Lake

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