Top Round Aromatica

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 to 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.