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      Title: Emu Steak Au Poivre
 Categories: Poultry
      Yield: 4 servings
 
    1/2 c  Black peppercorns
      4    Emu steaks; 4oz each
    1/4 c  Oil
    1/3 c  Cognac
      1 c  Heavy cream
      2 tb 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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