Recipe - Emu Steak Au Poivre

One half cup Black peppercorns
4 Emu steaks; 4oz each
One fourth cup Oil
1/3 cup Cognac
1 cup Heavy cream
2 tablespoon Cognac
Salt to taste

1. Place peppercorns in pressclosure baggie. Crush with a hammer. Lightly
coat both sides of steaks with peppercorns.

2. Heat oil in large skillet. Saute steaks over mediumhigh heat until rare
or medium rare (34 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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Posted to MMRecipes Digest V3 #280

Date: Sun, 13 Oct 1996 04:28:24 0500

From: hartman@indy.net (John Hartman)