Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Black peppercorns
4 Emu steaks; 4oz each
1/4 c Oil
1/3 c Cognac
1 c Heavy cream
2 tb Cognac
Salt to taste

1. Place peppercorns in press-closure baggie. Crush with a hammer.
Lightly coat both sides of steaks with peppercorns.

2. Heat oil in large skillet. Saute steaks over medium-high heat
until rare or medium rare (3-4 minutes per side). Remove from pan and
discard oil.

3. Return steaks to pan, add 1/3 cup cognac. Cook over high heat until
cognac is reduced to about 3 tablespoons. Remove steaks to serving
platter and keep warm. Add cream to pan; cook and stir over high heat
until cream boils and thickens. Add 2 teaspoons cognac and salt.
Spoon sauce over steaks and serve.

Nutritional Information: per serving: 362 calories, 27g fat, 26g
protein, 2g carbohydrates, 0g dietary fiber, 109mg cholesterol, 154mg
sodium calories from fat 239

** Chicago Sun Times - Food section - 29 November
1995 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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