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Top Round Aromatica
Emile Ferrara RHODE ISLAND
Preparation Time: 10 minutes
Cooking Time: 10 to 13 minutes
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2
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pound beef top round steak 1 inch thick
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1 to 2
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tablespoons black pepper corns, crushed
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1
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tablespoon butter
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1
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teaspoon garlic powder
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1
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tablespoon vegetable oil
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1/4
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cup dry red wine
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2
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tablespoons cognac
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1/2
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cup whipping cream
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2
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tablespoons chopped fresh parsley
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Parsley sprigs
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Combine crushed peppercorns, butter and garlic powder; spread evenly on both
sides of steak. Heat oil in heavy frying pan over medium heat. Add steak to
panfry 8 to 10 minutes for rare to medium, turning once. Place steak on serving
platter; keep warm. Deglaze pan with wine and Cognac over high heat. Cook one
minute. Reduce heat to medium; stir in cream and chopped parsley. Continue
cooking 1 to 2 minutes. Season with salt to taste. Carve steak diagonally
across the grain into thin slices. Pour sauce over steak; garnish with parsley.
8 servings.
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