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Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 1/2 | cup | Black Peppercorns |
Black Peppercorns
Black Peppercorns are harvested in the unripe, green state and left to dry for up to 2 weeks. As they dry, they shrivel and turn dark brown or black.
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Black, white and green peppercorns |
|
| 4 | whole | Emu Steaks » 4 ounce each |
Emu Steaks
Emu steaks - pronounced 'EE-moo steaks' come from the emu, a large flightless bird native to Australia that's similar in appearance to an ostrich but smaller. Emu meat is considered a type of
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|
|
| 1/4 | cup | Vegetable Oil |
Vegetable Oil
Vegetable oil, pronounced 'VEJ-tuh-buhl oil', is a staple in many kitchens, made from the extraction or chemical treatment of seeds and other plant parts. It's a neutral-flavored oil used for cooking, frying, and
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|
|
| 1/3 | cup | Cognac » +1 tablespoon |
Cognac
Cognac - pronounced 'KON-yak' is a type of brandy made by distilling wine. Cognac must be produced in the Cognac region of France and meet strict guide lines, including made from specific grape
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|
|
| 1 | cup | Heavy Cream |
Heavy Cream
Heavy Cream - pronounced 'HEV-ee kreem', also known as heavy whipping cream, is a thick, rich cream with a high fat content of about 36% or more. This high fat content allows it
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|
|
| 1 | pinch | Salt » to taste |
Salt
Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning.
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Above and beyond its basic uses, table |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 10 Minutes | 20 Minutes | 30 minutes |
Directions:
1. Coarsely crush the peppercorns and generously coat both sides of the Emu steaks.
2. Heat oil in large skillet to shimmering.
3. Sauté the steaks over medium-high heat until rare or medium rare, about 3 to 4 minutes per side.
4. Remove from pan and discard the oil.
5. Return the Emu steaks to the pan and add 1/3 cup cognac.
6. Cook over high heat until cognac is reduced to about 3 tablespoons.
7. Remove steaks to serving platter and keep warm.
8. Add cream to the pan; cook and stir over high heat until cream boils and thickens.
9. Add 1 tablespoon cognac and salt.
10. Spoon sauce over steaks and serve.
11. Enjoy!
Submitted by Harry H. | April 2nd, 2024 See all of Harry H.'s Recipes.
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Tested and True
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| @Laurette D. | September 13th, 2024 |
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Cooking emu steaks was weird to me but this recipe made it fun. The creamy sauce with a splash of fancy booze was a winner. I gave it a 4 |
| @Kenji T. | June 19th, 2024 |
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A fancy experiment that paid off! Delicious steaks with a spicy crust and creamy sauce. It was really good. I gave it a 5 |
| @Hans M. | May 24th, 2024 |
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This was an interesting adventure. Spicy crust, creamy sauce, a perfect combo. We thoroughly enjoyed them. I gave it a 5 |
| @Lily S. | May 1st, 2024 |
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They were okay, but not amazing. The spice was a bit much, and the meat turned out tough. I gave it a 3 |