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Peppered Steak |
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Serves: 4 Print this Recipe2 to 3 teaspoons peppercorns 4 beef tenderloin steaks (about 1/4 lb. each) 1-inch thick 1/4 cup butter or margarine 1 tablespoon vegetable oil 1/2 cup chutney finely chopped 1/4 cup brandy Place peppercorns between several thicknesses of waxed paper on a cutting board. With a wooden mallet or the edge of a rolling pin, coarsely crush peppercorns. Press pepper into both sides of steaks with the palm of your hand. Heat a heavy 10-inch skillet over medium-high heat. When very hot, heat butter or margarine in oil until melted. Add steaks and fry for 2 minutes on each side or until well browned. Reduce heat to medium and cook for 3 minutes for medium or until desired doneness. Meanwhile, in a small saucepan over low heat, heat chutney until warm. Spoon over steaks. In another small saucepan, warm brandy. Immediately pour over steaks and ignite, (Have a lid handy to control the flames.) When flames die, spoon sauce over meat. Serve on a warm platter. Peppered Steak comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Ham Loaf Cubed Steak Parmigiana Peppered Steak New York Spaghetti Pie Orange Pork Chops Pork Roast Royale Fruited Lamb Roast Veal Marsala Stir-Fried Pork And Green Onions Party Chicken Stewed Chicken And Dumplings Turkey Mornay Salmon Cakes New Orleans Shrimp Creole Savory Turkey Scallop Layered Flounder Hollandaise Baked Sole Eggs Ole Baked Sausage And Eggs Asparagus-Onion Quiche Spanish Macaroni And Cheese Monterey Jack Cheese Enchiladas British Brunch Bake Springtime Vegetable Pasta Mediterranean Macaroni and Cheese Pizza Rounds Pork Bombay |
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