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Suggest a better description1. Place peppercorns in press-closure baggie. Crush with a hammer. Lightly coat both sides of steaks with peppercorns. 2. Heat oil in large skillet. Saute steaks over medium-high heat until rare or medium rare (3-4 minutes per side). Remove from pan and discard oil. 3. Return steaks to pan, add 1/3 cup cognac. Cook over high heat until cognac is reduced to about 3 tablespoons. Remove steaks to serving platter and keep warm. Add cream to pan; cook and stir over high heat until cream boils and thickens. Add 2 teaspoons cognac and salt. Spoon sauce over steaks and serve. Nutritional Information: per serving: 362 calories, 27g fat, 26g protein, 2g carbohydrates, 0g dietary fiber, 109mg cholesterol, 154mg sodium calories from fat 239 ** Chicago Sun Times - Food section - 29 November 1995 ** Scanned and formatted for you by The WEE Scot -- paul macGregor Posted to MM-Recipes Digest V3 #280 Date: Sun, 13 Oct 1996 04:28:24 -0500 From: hartman@indy.net (John Hartman)
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Serving Size: 1 Serving (77g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 274 | ||
Calories from Fat: 185 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.5g | 27 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 40.8mg | 13 % | |
Sodium 55.9mg | 2 % | |
Potassium 184mg | 5 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 5.7g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 274
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