Shelly's Recipe

TOP ROUND AROMATICA

Category: Steaks - Beef

2 lb top round beef steak, cut 1 inch thick
1 1/2 tbsp crushed black pepper
1 tbsp butter
1/4 tsp garlic powder
1 tbsp vegetable oil
1/4 cu dry red wine
2 tbsp cognac
1/2 cup heavy cream
2 tbsp chopped parsley
Salt

Combine crushed pepper, butter and garlic into a paste. Spread evenly on both sides of steak. Heat oil in a heavy frying pan over medium high heat. When very hot, add steak and brown evenly on both sides, about 7-9 minutes, depending on how you like your steak cooked. Place steak on a serving platter and keep warm.

Deglaze pan with the wine and cognac and cook 1 minute. Reduce heat, add cream and chopped parsely and continue to cook 1 to 2 minutes, stirring occasionally. Season to taste with salt.

Carve steak diagonally across the grain into thin slices. Pour the sauce over the steak and serve. Serves 6