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    Emu: Emu Steak Au Poivre


    Source of Recipe


    Chicago Sun Times

    List of Ingredients




    1/2 c Black peppercorns
    4 Emu steaks 4oz each
    1/4 c Oil
    1/3 c Cognac
    1 c Heavy cream
    2 tb Cognac
    Salt to taste

    Recipe



    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. Serves 4.

 

 

 

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