posted by shugga 08-06-101 6:02 PM
from my Bermudian Cookery Book put out by the Bermuda Junior Service League
Pepper Steaks
4 - 6 beef fillet steaks
freshly ground black pepper
seasoning pepper
butter (for cooking)
4 teaspoons cognac
beef stock or broth
chopped parsley
Pound lots of fresh ground black pepper and seasoning pepper in steaks. The secret is to keep on pounding plenty of the pepper into the steaks. Saute the steaks in hot butter in skillet for 3 to 4 minutes or so on each side. Flame with Cognac, then transfer to warm oven while checking sauce. A little stock and butter may be added if necessary-then pour over steaks. Garnish with parsley. Serve immediately.
Serve with fresh steamed broccoli.