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Recipe by: takilila
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See below ingredients and instructions of the recipe
2 lb Top round beef steak, cut
ÿ1 inch thick
1 1/2 tb Crushed black (Java) pepper
1 tb Butter
1/4 ts Garlic powder
1 tb Vegetable oil
1/4 c Dry red wine
2 tb Cognac
1/2 c Heavy cream (optional)
2 tb Fresh chopped parsley
ÿSalt
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.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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