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| Green pepper rib steak flambé with cognac |
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| INGREDIENTS: |
1 t Moutarde de Dijon
12 oz rib
1 C veal stock sauce (demi-glace)
1 t persil haché
1 t Madagascar green peppercorn
salt
pepper
10 drops Worscestershire sauce
10 drops Tabasco sauce
1 t butter
1 oz red wine
Cognac
3/4 C 35% cream |
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| METHOD: |
1 t Moutarde de Dijon
12 oz rib
1 C veal stock sauce (demi-glace)
1 t persil haché
1 t Madagascar green peppercorn
salt
pepper
10 drops Worscestershire sauce
10 drops Tabasco sauce
1 t butter
1 oz red wine
Cognac
3/4 C 35% cream
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