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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.
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Black, white and green peppercorns |
|
| 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
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|
|
| 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
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|
|
| 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
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|
|
| 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
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|
| 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.
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Above and beyond its basic uses, table |
| 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.
Filed Under:
Tested and True
For the best volume and texture in whipped cream, make sure the whipping cream is well chilled before you start. You can also chill the bowl and beaters for even better results. This simple hack raises the cream's ability to whip up nicely and hold its shape, making your desserts look and taste divine.
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| @Kenji T. | June 19th, 2024 |
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A fancy experiment that paid off! Delicious steaks with a spicy crust and creamy sauce. It was really good. I gave it a 5 |
| @Hans M. | May 24th, 2024 |
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This was an interesting adventure. Spicy crust, creamy sauce, a perfect combo. We thoroughly enjoyed them. I gave it a 5 |
| @Lily S. | May 1st, 2024 |
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They were okay, but not amazing. The spice was a bit much, and the meat turned out tough. I gave it a 3 |