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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