Yield: 2 servings
|2 eaches||Thick steaks, T-bone, club|
|\N \N||Or filet|
|\N \N||Freshly ground pepper|
|2 tablespoons||Vegetable oil|
|2 \N||Slices bread|
|⅓ cup||Heavy cream|
Rub steaks with garlic and sprinkle with salt. Press pepper into steaks with heel of hand. Let stand refrigerated 2-3 hours, or at room temperature for 1 hour. Heat oil until very hot and sear steaks on both sides to seal the juices; reduce heat and cook slowly until done. Remove steaks from pan, saute bread in the drippings and set aside. Add water to the pan and stir until all brown bits are dissolved. Add cream. Top bread slices with steak and place on heated serving platter. Heat brandy, ignite and pour over steaks. Serve cream sauce separately.
From Loren Martin, Big Cabin, Okla.