Emu Steak Au Poivre

Directions

Place peppercorns in press-closure baggie.

Crush with a hammer.

Lightly coat both sides of steaks with peppercorns.

Heat oil in large skillet.

Sauté steaks over medium-high heat until rare or medium rare (3-4 minutes per side).

Remove from pan and discard oil.

Return steaks to pan, add ⅓ 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.