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Wine & Dine: Stuffed Steak in Cognac

Suggested wine: Cycle Buff Beauty- limited edition 2010

Suggested wine: Cycle Buff Beauty- limited edition 2010


1" thick T-bone steak per person served Clarified butter Garlic in a jar extra virgin olive oil Shallots

1 frozen package small shrimp

1 bunch green onions





Slice into the thick part of the T-bone making a pocket. Season flour with cracked ground pepper and lightly flour T-bone on both sides.

Take 2 tablespoons of olive oil and put into a bowl, add 2 tablespoons of minced shallots, 1 tablespoon of minced garlic, ! cup of shaved green onions,

add shaved fresh truffles and shrimp and mix well, then stuff a half a cup of relish into each T-bone.

Melt clarified butter in a heavy skillet with one tablespoon of garlic and season butter with garlic on low heat, remove garlic with slotted spoon.

According to size of skillet, cook one T-bone or two at a time, so that nothing touches the sides, when T-bone is done to taste, add 1 cup of Cognac and simmer turning steak one time.

Serve with large baked potato, topped with butter, sour cream and cheese and a favorite salad with favorite dressing.

Recipe contributed

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