Emu Steak Au Poivre
Yield
4 servingsPrep
10 minCook
8 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
black peppercorns
|
*
|
| 4 | each |
emu steaks
4 ounces each |
* |
| ¼ | cup |
vegetable oil
|
|
| ⅓ | cup |
cognac
|
*
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
cognac
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
black peppercorns
|
*
|
| 4 | each |
emu steaks
4 ounces each |
* |
| 59 | ml |
vegetable oil
|
|
| 79 | ml |
cognac
|
*
|
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
cognac
|
|
| 1 | x |
salt
to taste |
*
|
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.
