14 oz. New York steak
2 Tbsp. cracked black pepper
2 oz. brandy
1/5 can green peppercorn
1/3 jar mustard
3 Tbsp. whipping cream
4 oz. Bordelaise sauce
Cut and trim completely of all fat a 14 ounce prime
sirloin steak. Pound cracked black pepper all over steak.
Saute in clarified butter and finish in oven to desired temper-
ature. Add brandy to flambe green peppercorn, cream, Dijon
mustard and brown sauce. Serve steak in casserole with sauce
on side. Tableside flambe with brandy, then add sauce.
Transfer to plate and serve.
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.