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Emu Steak Au Poivre


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 tablespoon Cognac
Salt to taste

Place peppercorns in press-closure baggie. Crush with a hammer. Lightly coat both sides of steaks with peppercorns.

Heat oil in large skillet. Sauté steaks over medium-high heat until rare or medium rare (3-4 minutes per side). Remove from pan and discard oil.

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




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