Pepper-Rubbed Steaks
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 219. Vision transcription from the scanned page; needs review.
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Ingredients
- 4 beef top loin or tenderloin steaks, cut 1 inch thick (1 1/4 pounds)
- 2 teaspoons cracked whole black pepper
- 1 tablespoon margarine or butter
- 1/4 cup brandy
- 1/2 cup light cream
Instructions
- Slash fat on edges of steaks at 1-inch intervals. Sprinkle both sides of steak with cracked pepper, pressing into surface. In a 12-inch skillet melt margarine. Cook steaks over medium-high heat for 7 minutes. Turn and cook 7 to 9 minutes more for medium doneness. Remove meat.
- Reduce heat to low. Cool pan 1 minute. Gradually pour brandy into skillet. Cook for 1 minute on low heat, stirring to scrape up crusty browned bits. Stir cream into skillet. Bring to boiling; reduce heat. Simmer for 1 1/2 to 2 1/2 minutes or till slightly thickened. Pour over steaks. Serves 4.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Steakhouse Dinner" by TheGirlsNY; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/55768440@N00/6763408895. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.