Emu Pepper Steaks

Keep your cauliflower white during cooking by adding a 1/4 cup of milk to the boiling water. This easy hack not only preserves its vibrant color but also subtly enhances its natural flavor, making your cauliflower dishes both visually appealing and delicious.

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Harry H. | April 2nd, 2024

Recipe of Australia

Ingredients:

Qty	Unit	Ingredient
1/2	cup	Black Peppercorns	Black Peppercorns Black Peppercorns are harvested in the unripe, green state and left to dry for up to 2 weeks. As they dry, they shrivel and turn dark brown or black. Black, white and green peppercorns Read more...
4	whole	Emu Steaks » 4 ounce each	Emu Steaks Emu steaks - pronounced 'EE-moo steaks' come from the emu, a large flightless bird native to Australia that's similar in appearance to an ostrich but smaller. Emu meat is considered a type of Read more...
1/4	cup	Vegetable Oil	Vegetable Oil Vegetable oil, pronounced 'VEJ-tuh-buhl oil', is a staple in many kitchens, made from the extraction or chemical treatment of seeds and other plant parts. It's a neutral-flavored oil used for cooking, frying, and Read more...
1/3	cup	Cognac » +1 tablespoon	Cognac Cognac - pronounced 'KON-yak' is a type of brandy made by distilling wine. Cognac must be produced in the Cognac region of France and meet strict guide lines, including made from specific grape Read more...
1	cup	Heavy Cream	Heavy Cream Heavy Cream - pronounced 'HEV-ee kreem', also known as heavy whipping cream, is a thick, rich cream with a high fat content of about 36% or more. This high fat content allows it Read more...
1	pinch	Salt » to taste	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...

Prep Time	Process Time	Overall Time
10 Minutes	20 Minutes	30 minutes

Directions:

1. Coarsely crush the peppercorns and generously coat both sides of the Emu steaks.

2. Heat oil in large skillet to shimmering.

3. Sauté the steaks over medium-high heat until rare or medium rare, about 3 to 4 minutes per side.

4. Remove from pan and discard the oil.

5. Return the Emu steaks to the pan and add 1/3 cup cognac.

6. Cook over high heat until cognac is reduced to about 3 tablespoons.

7. Remove steaks to serving platter and keep warm.

8. Add cream to the pan; cook and stir over high heat until cream boils and thickens.

9. Add 1 tablespoon cognac and salt.

10. Spoon sauce over steaks and serve.

11. Enjoy!

Submitted by Harry H. | April 2nd, 2024 See all of Harry H.'s Recipes.

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Next time you're grilling, use a bunch of rosemary sprigs tied together as your basting brush. It's a helpful tip that gives your food a hint of rosemary flavor and makes your backyard smell wonderful, too. Tie them up, dip in oil, and brush on your meats or veggies.
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