Beef, Main Dishes

FLAMBE PEPPER STEAK

  • 4 Steaks
  • 4 teaspoons Green peppercorns, crushed
  • 1 small Onions, finely chopped
  • 1 tablespoons Butter
  • 1 teaspoons Salt
  • 2/3 cups Whipping cream
  • 3 tablespoons Beef consomme
  • 2 tablespoons Cognac or brandy

    • Combine peppercorns and onion and press mixture into both sides of the steaks. In a skillet, heat butter until lightly brown. Add steaks and brown well on both sides. Sprinkle lightly with salt. Remove steaks to a warm covered serving dish and keep warm. Add cream to skillet and scrape brownings. Cook until reduced by 1/4 to 1/2. Add consomme. Strain liquid if desired and set aside. Rinse skillet. Heat skillet again. Add steaks, pour cognac over and ignite. Allow to burn for 10 - 20 seconds and add cream mixture. Let cook for 1 to 2 minutes and serve

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

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