Top round aromatica

Yield: 6 Servings

Ingredients:

2 lb Top round beef steak cut ÿ1 inch thick
1 1/2 tb Crushed black (Java) pepper
1 tb Butter
1/4 ts Garlic powder
1 tb Vegetable oil
1/4 c Dry red wine
2 tb Cognac
1/2 c Heavy cream (optional)
2 tb Fresh chopped parsley

Instructions:

ÿSalt Parsley sprigs This is SOOOO good. I make it without the sour cream and it is SOOOO good without the sour cream that it is probably devine with it. Warning: once you start cooking this you should have your accompaniments ready; the cooking goes pretty fast. I heat up a toaster oven first and when the time comes to keep the steak warm I turn OFF the toaster oven and pop the steak in (it JUST fits). Combine crushed pepper butter and garlic into a paste. Spread evenly on both sides of the steak. Heat oil in heavy frying pan over medium high heat. When very hot add steak and brown evenly on both sides. Allow 7 minutes per side for rare 8 minutes for medium rare and 9 minutes for medium. Place steak on a serving platter and keep warm. Deglaze the pan with the wine and cognac and cook 1 minute. Reduce heat add cream and chopped parsley and continue cooking 1-2 minutes stirring constantly. Season to taste with salt. Carve steak diagonally across the grain into thin slices. Pour the sauce over steak and garnish with parsley.