*  Exported from  MasterCook II  *
 
                               Peppered Steak
 
 Recipe By     : Ronald A. McKenney
 Serving Size  : 6    Preparation Time :0:30
 Categories    : Beef                             Entree'
                 To Post
 
   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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