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Emu Steak Au Poivre
1/2 c Black peppercorns
4 Emu steaks; 4oz each
1/4 c Oil
1/3 c Cognac
1 c Heavy cream
2 tb Cognac
Salt to taste
Place peppercorns in press-closure baggie. Crush with a hammer. Lightly coat both sides of steaks with peppercorns.
Heat oil in large skillet. Saute steaks over medium-high heat until rare or medium rare (3-4 minutes per side). Remove from pan and discard oil.
Return steaks to pan, add 1/3 cup cognac. Cook over high heat until cognac is reduced to about 3 tablespoons. Remove steaks to serving platter and keep warm. Add cream to pan; cook and stir over high heat until cream boils and thickens. Add 2 teaspoons cognac and salt. Spoon sauce over steaks and serve.
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