Emu Steak Au Poivre Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Black peppercorns,
4: Emu steaks, 4oz each
1/4 cup: Oil,
1/3 cup: Cognac,
1 cup: Heavy cream,
2 tbsp: Cognac,
Salt to taste,
Directions:
1. 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Poultry