Title: Emu Steak Au Poivre
Yield: 4 Servings
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
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