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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Steak: Prepare a hot fire. Rub steaks lightly with oil & season with salt. Spread crushed pepper on wax paper & press both sides of each steak into peppercorns to coat. | 2. Cook steaks on an oiled grill set 4 to 6 inches from coals, turning once or twice, until nicely browned outside yet still pink & juicy inside; about 6 to 8 minutes for rare. Serve with Creamy Cognac Sauce. | 3. Sauce: In a large skillet, melt butter over medium heat. Add shallots & cook just until softened but not browned, 1 to 2 minutes. | 4. Add cognac & standing back, ignite with a long-handled match. When flames subside, add wine & bring to a boil. Continue cooking until liquid reduces by half, about 3 to 5 minutes. | 5. Whisk in cream & gravy & bring to a boil. Cook until sauce is just thick enough to boat the back of a spoon, about 5 minutes. Season with salt & pepper. Serve with steak. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rib eye steak	4			2792.5397	0.0	396.2142	134.3683
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
salt	1	teaspoon		-	-	-	-
peppercorn	3 -4		cracked	0.0	0.0	0.0	0.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
shallot	4		minced	460.8	107.52	16.0	0.64
cognac	2	tablespoons		-	-	-	-
red wine	1/3	cup		-	-	-	-
heavy cream	3	tablespoons		153.0	1.2329999999999999	1.278	16.236
beef gravy	1 1/2	cups	canned	185.235	16.8109	13.1062	8.2482
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.