Steak Au Poivre From Lhj

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Steak Au Poivre From Lhj Ingredients

4 Boneless sirloin or round	1/3 c Minced shallots
; oz. each)	1/4 c Brandy
2 tb Cracked pepper	1/2 c Beef broth
Salt	1/4 c Heavy cream; or whipping
1 tb Olive oil	2 tb Chopped fresh flat-leaf
1 tb Butter or margarine

Instructions for Steak Au Poivre From Lhj

1. Coat both sides of steaks evenly with pepper; sprinkle with salt. 2. Heat oil in large skillet over medium-high heat. Add beef and cook 1 1/2 to 2 minutes per side for medium-rare. Transfer to serving platter; cover and keep warm. 3. Discard drippings from skillet. Add butter and melt over medium-high 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-sliced 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 MC-Recipe Digest V1 #978 by "abprice@wf.net" on Jan 2, 1998

Main Ingredient: BeefCuisine: Uncategorized

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