DailyInbox.com: The Recipe File -- Green Peppercorn Steak

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Title: THE RECIPE FILE

Western Collectibles Buy 1 get 20% Off Buy 3 get 30% Off Buy 5 get 40% Off Bronco Buster Leather Horse Wooden Covered Wagon Cowboy with Saddle   DIB Presents... DIB Mall DailyInbox's Inspiration Store Education Store Daily Inspiration Chicken Soup For the Soul Reader's Digest's Cybersmiles PAX TV's Proverbs Plus Volunteers of America's Bible Verses Zig Ziglar's Encouraging Word Ragan Publications' Bits and Pieces Military.com's America in Uniform DailyInbox's Messages Quotes Daily Reflections Daily Education Heloise's Heloise's Hints Good Housekeeping's Site of the Day Junior Leagues' Recipe File CoachVille's Trivia   Today on Mastery TV:  Meeting Your Challenges (49:51) Dave Carey, a POW in Vietnam, tells of his experiences and explains how to deal with the challenges through communication, humor, and faith.   Print this recipe Send this recipe to a friend Meat and Poultry: Green Peppercorn Steak from California Sizzles Easy and Distinctive Recipes for a Vibrant Lifestyle INGREDIENTS: 1/4 cup green peppercorns 2 Tablespoons Dijon mustard 4 steak fillets 3 Tablespoons butter 1/4 cup red wine 1 cup heavy cream 1/2 teaspoon salt 2 Tablespoons chopped parsley TO PREPARE: 1.  Drain the peppercorns and rinse them.  Pat dry on paper     towel and crush them with a mortar and pestle. 2.  Mix the crushed peppercorns with the mustard and spread     this on both sides of the steaks. 3.  Melt the butter in a large frying pan over high heat.     When the foam subsides, add the steaks and fry for 2     minutes on each side.  (This will produce rare steaks.     Double the time for medium-rare and allow about 12     minutes for well-done steaks.) 4.  Remove the steaks from the pan and place on a serving     dish.  Keep them warm while you make the sauce. 5.  Add the wine to the pan and cook briskly, scraping meat     pieces.  Reduce the heat and add the cream and salt to     the pan and cook gently for a few minutes. 6.  Remove the pan from the heat and pour the sauce over     the steaks.  Sprinkle with parsley and serve at once. SERVES:  4 Copyright 1992 by The Junior League of Pasadena, Inc. and Art Center College of Design.  All rights reserved. Visit The Junior League of Pasadena web site (http://www.jrleaguepasadena.org) to purchase copies of California Sizzles and other fine cookbooks, or call their cookbook hotline at (626) 796-0162. The Junior League of Pasadena, Inc., is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  Proceeds from the sale of California Sizzles will support the Junior League's indispensable work within the community for those in need.           Subscription Information You are subscribed with e-mail address:  [EMAIL PROTECTED] To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED] Mail your unsubscribe request to:   DailyInbox P.O. Box 913 Wimberley, TX 78676