Peppered Steak

* Exported from MasterCook II *

Peppered Steak

Recipe By : Ronald A. McKenney
Serving Size : 6 Preparation Time :0:30
Categories : Beef Entree'
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Beef Fillet Steaks -- 2 inches thick
Black Pepper -- freshly ground
Salt
1/4 Cup Butter
Cup Olive Oil
1 Chicken Bouillon Cube
3 Ounces Water
3 Ounces Dry White Wine
2 Ounces Brandy

Press freshly ground peppper into both sides of filets. (Use a mortar &
pestle to coarsely grind pepper.) Salt the beef to taste. Heat butter
and olive oil in a large skillet. Dissolve bouillon cube in water.
When butter and oil are at frying temperature, sear filets on both
sides; then cook for about 5 minutes on each side. Put meat on heated
platter. Add the wine and bouillon to skillet. Stir and scrape to
deglaze the pan. Add brandy. Pour sauce over filets and serve
immediately.

Source: "Mountain Measures"--Junior League of Charleston, WV
Ed. 1974

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