Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Top round beef steak, cut 1/4 c Dry red wine
ÿ1 inch thick 2 tb Cognac
1 1/2 tb Crushed black (Java) pepper 1/2 c Heavy cream (optional)
1 tb Butter 2 tb Fresh chopped parsley
1/4 ts Garlic powder ÿSalt
1 tb Vegetable oil Parsley sprigs

This is SOOOO good. I make it without the sour cream and it is SOOOO good
without the sour cream that it is probably devine with it. Warning: once
you start cooking this, you should have your accompaniments ready; the
cooking goes pretty fast. I heat up a toaster oven first and when the time
comes to keep the steak warm, I turn OFF the toaster oven and pop the steak
in (it JUST fits).

Combine crushed pepper, butter, and garlic into a paste. Spread evenly on
both sides of the steak. Heat oil in heavy frying pan over medium high
heat. When very hot, add steak and brown evenly on both sides. Allow 7
minutes per side for rare, 8 minutes for medium rare, and 9 minutes for
medium. Place steak on a serving platter and keep warm.

Deglaze the pan with the wine and cognac and cook 1 minute. Reduce heat,
add cream and chopped parsley and continue cooking 1-2 minutes, stirring
constantly. Season to taste with salt.

Carve steak diagonally across the grain into thin slices. Pour the sauce
over steak and garnish with parsley.

From the Meat Board Test Kitchens.

Nancy H. Miller

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