Post by April B. on Feb 21, 2003 12:36:35 GMT -6
ELK LOIN STEAK WITH GREEN PEPPERCORN CREAM SAUCE
1 ¾ cups beef stock or canned beef broth
3 Tbs. butter
4 6-ounce Loin Steaks
¼ cup chopped shallots
1 cup whipping cream
3 Tbs. Cognac or brandy
2 Tbs. drained green peppercorns in brine
Boil stock in small saucepan until reduced to ¾ cup, about 7 minutes. Meanwhile, melt butter in large skillet over medium-high heat.
Season steaks with salt and pepper.
Cook steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet).
Add chopped shallots to same skillet and sauté 2 minutes.
Remove from heat.
Add reduced beef stock, 1 cup whipping cream, 3 Tbs.
Cognac and green peppercorns.
Boil until mixture thickens to sauce consistency, about 6 minutes.
Season sauce to taste with pepper.
Spoon sauce over steaks and serve. ;D
1 ¾ cups beef stock or canned beef broth
3 Tbs. butter
4 6-ounce Loin Steaks
¼ cup chopped shallots
1 cup whipping cream
3 Tbs. Cognac or brandy
2 Tbs. drained green peppercorns in brine
Boil stock in small saucepan until reduced to ¾ cup, about 7 minutes. Meanwhile, melt butter in large skillet over medium-high heat.
Season steaks with salt and pepper.
Cook steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet).
Add chopped shallots to same skillet and sauté 2 minutes.
Remove from heat.
Add reduced beef stock, 1 cup whipping cream, 3 Tbs.
Cognac and green peppercorns.
Boil until mixture thickens to sauce consistency, about 6 minutes.
Season sauce to taste with pepper.
Spoon sauce over steaks and serve. ;D
