Press the cracked black pepper into the steaks. Cook the steaks in the butter in a skillet. When cooked to taste remove and keep warm in foil. Remove all but 5 tablespoons of pan drippings. To this add the 3 tablespoons of butter, 1/2 pint fresh cream stirring all the time until well mixed. Add the 1 teaspoon of mustard and the 1 tablespoon ketchup. Let simmer till slightly thicken, then add the 3 glugs of brandy (tip the bottle of brandy and when you hear 3 glugs - stop). Stir in the tablespoon of worcestershire sauce. Place the steaks into the mixtue, spoon the sauce over them until the sauce is the consistency of table cream. Serve immediately. Source: Paul Miller - Pretoria, 1974 Posted to MM-Recipes Digest V3 #264 Date: Thu, 26 Sep 1996 22:07:24 +0100 From: "femorgan"
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|Serving Size: 1 Serving (891g)|
|Recipe Makes: 2|
|Calories from Fat: 1270 (68%)|
|Amt Per Serving||% DV|
|Total Fat 141.1g||188 %|
|Saturated Fat 71g||355 %|
|Monounsaturated Fat 51.1g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 489.9mg||151 %|
|Sodium 760.5mg||26 %|
|Potassium 2317.5mg||61 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 12.4g|
|Protein 130.4g||186 %|
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Calories per serving: 1860
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