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Title: Top Round Aromatica
Categories: Beef
Yield: 6 Servings
| 2 | lb | Top round beef steak, cut |
| ˙1 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 |
| ˙Salt | ||
| 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.
From the Meat Board Test Kitchens.
Nancy H. Miller
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