December 15, 2019
Yak Steak Au Poivre
Yak Steak Au Poivre Try this classic French recipe for dinner tonight. Peppered Yak Strip Steaks Boneless are served with a Cognac and cream sauce.
Ingredients:
2 Yak Strip Steaks Boneless, 1 inch thick (about 1 pound)
1/2 teaspoon coarse grind black pepper
1 teaspoon garlic salt
Sauce:
1/3 cup unsalted beef broth
3 tablespoons Cognac or brandy
1/3 cup heavy cream
Cooking: Combine pepper and garlic salt; press evenly onto beef steaks.
Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 8 to 10 minutes for rare (135°F) to medium rare (145°F) doneness, turning occasionally. Remove from skillet; set aside and keep warm.
As you start to grill steaks, begin to prepare sauce. Add broth to skillet; cook and stir 2 minutes until browned bits attached to skillet are dissolved. Add cognac; simmer 3 minutes. Stir in cream; increase heat to medium-high heat. Cook 10 minutes or until sauce is slightly thickened, stirring often. Serve over steaks.
|