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
1 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 **

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