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Name: Top Round Aromatica
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/2 c Heavy cream (optional); 2 lb Top round beef steak cut 1 inch thick; 1/4 ts Garlic powder; 1 tb Butter; sprigs Parsley, fresh; 1 1/2 tb Crushed black pepper (Java); Salt; 2 tb Fresh parsley chopped; 1 tb Vegetable oil; 1/4 c Dry Red Wine; 2 tb Cognac

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INGREDIENTS

1/2 c Heavy cream ; (optional)
2 lb Top round beef steak ; cut 1 inch thick
1/4 ts Garlic powder
1 tb Butter
sprigs Parsley, fresh
1 1/2 tb Crushed black pepper ; (Java)
Salt
2 tb Fresh parsley ; chopped
1 tb Vegetable oil
1/4 c Dry Red Wine
2 tb Cognac

Servings

INSTRUCTIONS

This is SOOOO good. I make it without the sour cream and it is SOOOO good without the sour cream that it is probably devine with it. Warning: once you start cooking this, you should have your accompaniments ready; the cooking goes pretty fast. I heat up a toaster oven first and when the time comes to keep the steak warm, I turn OFF the toaster oven and pop the steak in (it JUST fits). Combine crushed pepper, butter, and garlic into a paste. Spread evenly on both sides of the steak. Heat oil in heavy frying pan over medium high heat. When very hot, add steak and brown evenly on both sides. Allow 7 minutes per side for rare, 8 minutes for medium rare, and 9 minutes for medium. Place steak on a serving platter and keep warm. Deglaze the pan with the wine and cognac and cook 1 minute. Reduce heat, add cream and chopped parsley and continue cooking 1-2 minutes, stirring constantly. Season to taste with salt. Carve steak diagonally across the grain into thin slices. Pour the sauce over steak and garnish with parsley.

NOTES

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Top Round Aromatica

1/2 c Heavy cream (optional)
2 lb Top round beef steak cut 1 inch thick
1/4 ts Garlic powder
1 tb Butter
 sprigs Parsley, fresh
1 1/2 tb Crushed black pepper (Java)
 Salt
2 tb Fresh parsley chopped
1 tb Vegetable oil
1/4 c Dry Red Wine
2 tb Cognac

This is SOOOO good.  I make it without the sour cream and it is SOOOO good  without the sour cream that it is probably devine with it. Warning: once  you start cooking this, you should have your accompaniments ready; the  cooking goes pretty fast.  I heat up a toaster oven first and when the time  comes to keep the steak warm, I turn OFF the toaster oven and pop the steak  in (it JUST fits). Combine crushed pepper, butter, and garlic into a paste.  Spread evenly on both sides of the steak. Heat oil in heavy frying pan over  medium high heat.  When very hot, add steak and brown evenly on both sides.  Allow 7 minutes per side for rare, 8 minutes for medium rare, and 9 minutes  for medium. Place steak on a serving platter and keep warm. Deglaze the pan  with the wine and cognac and cook 1 minute. Reduce heat, add cream and  chopped parsley and continue cooking 1-2 minutes, stirring constantly.  Season to taste with salt. Carve steak diagonally across the grain into  thin slices.  Pour the sauce over steak and garnish with parsley.

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Nutrition

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Serving Size: 1 Serving (182g)
Recipe Makes: 6

Calories: 384
Calories from Fat: 227 (59%)

Amt Per Serving		% DV

	Total Fat 25.2g	34 %
	Saturated Fat 10.6g	53 %
	Monounsaturated Fat 10.3g
	Polyunsanturated Fat 1.4g
Cholesterol 112.4mg		35 %
Sodium 100.9mg		3 %
Potassium 566.9mg		15 %
Total Carbohydrate 1.8g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 1.3g
Protein 31.6g		45 %
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.

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Calories per serving: 384

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REVIEWS

vpitman1

This is a bistro-style steak, pan-seared with a wine-reduction and cream sauce. There's no sour cream. After you cook the steak and remove it from the pan, you add heavy cream to the wine and pan juices, once they cook down and thicken some. You can also cook a thicker steak by searing it in the hot pan, then putting the pan in a warm oven for several minutes to finish cooking. If you get thicker steaks, and they're not done enough for you, try this with a 350 oven, and make your sauce after you pull it out of the oven.

11y

pattianne

Was going to try... Got confused cause recipe calls for optional heavy cream but prep has comments regarding sour cream, what sour cream??

11y