Emu Steak Au Poivre Recipe
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Ingredients : Emu Steak Au Poivre Recipe
1/2 cup Black peppercorns
4 Emu steaks, 4oz each
1/4 cup Oil
1/3 cup Cognac
1 cup Heavy cream
2 tbsp Cognac
Salt to taste
1. Place peppercorns in press-closure baggie. Crush with a hammer.
Lightly coat both sides of steaks with peppercorns.
2. Heat oil in large skillet. Saute steaks over medium-high heat
until rare or medium rare (3-4 minutes per side). Remove from pan and
discard oil.
3. Return steaks to pan, add 1/3 cup cognac. Cook over high heat until
cognac is reduced to about 3 tablespoons. Remove steaks to serving
platter and keep warm. Add cream to pan; cook and stir over high heat
until cream boils and thickens. Add 2 teaspoons cognac and salt.
Spoon sauce over steaks and serve.
Nutritional Information: per serving: 362 calories, 27g fat, 26g
protein, 2g carbohydrates, 0g dietary fiber, 109mg cholesterol, 154mg
sodium calories from fat 239
** Chicago Sun Times - Food section - 29 November
1995 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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