Steak su pondre
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Steak su pondre
Last updated 6/12/2012 1:24:48 AM. Recipe ID 58488. Report a problem with this recipe.
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      Title: Steak su pondre
 Categories: Meats, Main dish, Cyberealm
      Yield: 2 Servings
      2 ea Thick steaks, T-bone, club
           Or filet
      1 cl Garlic
           Freshly ground pepper
      2 tb Vegetable oil
      2    Slices bread
    1/2 c  Water
    1/3 c  Heavy cream
    1/3 c  Brandy
  Rub steaks with garlic and sprinkle with salt.  Press pepper into
  steaks with heel of hand.  Let stand refrigerated 2-3 hours, or at
  room temperature for 1 hour. Heat oil until very hot and sear steaks
  on both sides to seal the juices; reduce heat and cook slowly until
  done. Remove steaks from pan, saute bread in the drippings and set
  aside. Add water to the pan and stir until all brown bits are
  dissolved. Add cream. Top bread slices with steak and place on heated
  serving platter. Heat brandy, ignite and pour over steaks. Serve
  cream sauce separately.
  From Loren Martin, Big Cabin, Okla.

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Recipe ID 58488 (Apr 03, 2005)

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