Steak with brandy
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Beef top loin or strip | |
| Steaks, cut 1\" thick, about | ||
| 2 1/4 lbs. | ||
| 1 | tablespoon | Cracked peppercorns |
| 2 | tablespoons | Butter or margarine |
| ¼ | cup | Chopped shallots OR |
| Scallions | ||
| 2 | tablespoons | Butter or margarine |
| 1 | Beef bouillon cube | |
| ¾ | cup | Boiling water |
| ¼ | cup | Brandy or cognac |
Directions
Place steak in waxed paper.Sprinkle with ⅓ tsp. cracked peppercorns;rub over meat and press in with heel of hand.Turn steak over,add another ⅓ tsp. of pepper.Repeat with remaining steaks.In electric skillet,melt 2 tbsp. butter with heat control set at 350 degrees.Cook steaks about 2 to 6 minutes on each side, depending on doneness.Transfer steaks to a serving plate.Keep warm in a 200 degree oven.In electric skillet,cook shallots in remaining 2 tbsp. butter with heat control set at 350 degrees until tender,about 1 minute.Add bouillon cube to ¾ cup boiling water and dissolve.Add bouillon liquid to skillet,boil rapidly for 1 minute,while stirring to scrape up browned bits from pan.Add steaks to pan.Carefully,heat brandy or cognac in a ladle over direct heat. Ignite.Carefully,pour over steaks.When flame dies,serve.Makes 4 servings.