---------- Recipe via Meal-Master (tm) v7.04

      Title: Top Round Aromatica
 Categories: Main dishes
   Servings:  6

      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: KOUNTRY COOK #1 @1912232
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