Top Round Aromatica Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Top round beef steak, cut
1 inch thick,
1 1/2 tbsp: Crushed black, (Java) pepper
1 tbsp: Butter,
1/4 tsp: Garlic powder,
1 tbsp: Vegetable oil,
1/4 cup: Dry red wine,
2 tbsp: Cognac,
1/2 cup: Heavy cream, optional
2 tbsp: Fresh chopped parsley,
Salt,
Parsley sprigs,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Main dish