Recipe - Steak Au Poivre A La Creme

6 Boneless tenderloin steaks;
3/4inch thick
3 tablespoon Whole peppercorns
One half cup Cognac
1 cup Whipping cream
1 tablespoon Flour
2 tablespoon Butter
Salt to taste

Crush peppercorns. Salt the meat & sprinkle One half teaspoon crushed
peppercorns on each side of each piece of meat, pressing hard so pepper
will adhere to the meat. Let stand 30 minutes. Brown steaks in hot butter &
remove to a serving platter. Keep steaks hot. Discard butter used for
frying. To the pan, add the cognac & ignite. When flame dies out, add 1/2
the cream & let boil slowly for 1 minute. During that time, mix 1 Tbs flour
with remaining cream & add to pan. As soon as it comes to a boil, pour over
steaks & serve immediately. Garnish with shoestring potatoes.

MRS M.M. BONNAUD

From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.