Recipe - Steak Au Poivre From Lhj

4 Boneless sirloin or round
tip steaks; One half inch thick
(4
; oz. each)
2 tablespoon Cracked pepper
Salt
1 tablespoon Olive oil
1 tablespoon Butter or margarine
1/3 cup Minced shallots
One fourth cup Brandy
One half cup Beef broth
One fourth cup Heavy cream; or whipping
cream
2 tablespoon Chopped fresh flatleaf
parsley

1. Coat both sides of steaks evenly with pepper; sprinkle with salt.

2. Heat oil in large skillet over mediumhigh heat. Add beef and cook 1
One half to 2 minutes per side for mediumrare. Transfer to serving
platter; cover and keep warm.

3. Discard drippings from skillet. Add butter and melt over mediumhigh
heat. Add shallots and cook until softened, 1 minute. Add brandy; carefully
ignite with long match, shaking pan constantly until flame dies down. Pour
in beef broth and boil 3 minutes. Stir in cream; boil until sauce is
thickened, 1 minute. Stir in parsley. Pour sauce over beef. Serve
immediately.

Total prep time: 15 minutes Degree of difficulty: Easy

Happy holidays from everyone at Ladies' Home Journal!

Busted by Barb, Possum Kingdom Lake

NOTES : Wednesday, December 24, 1997 3:37 AM Happy Holiday Recipes from
LHJ! Happy Chanukah, and Merry Christmas (a day early)! This thin cut or sliced up
cut of beef with a coating of cracked pepper cooks fast and looks elegant,
served with a splash of brandied cream sauce.

Recipe by: LHJ ONLINE http://www.lhj.com

Posted to MCRecipe Digest V1 #978 by "abprice@wf.net" abprice@wf.net on
Jan 2, 1998