Peppered steak
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Ground Pepper mill combo mix |
| OR- | ||
| 1½ | tablespoon | Caribbean Pepper mix |
| 4 | Rib eye steaks, 3/4\" thick | |
| 5 | tablespoons | Butter |
| ½ | cup | Beef broth |
| ¼ | cup | Cognac -OR- |
| ¼ | cup | Dark rum |
Directions
Press pepper mix into both sides of meat; saute in 3 tb butter 3-4 minutes per side. Place steaks on heated platter; keep warm. Add beef broth to pan and deglaze; boil rapidly over high heat. Add the cognac or rum and boil another minute or two. Remove an Source: The Perfect Mix by Diane Phillips ISBN 0-688-12104-7 Typed by Carolyn Shaw 11-94
Submitted By CAROLYN SHAW On 11-19-94
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