Top Round Aromatica
Ingredients:
2
lb
Top round beef steak, cut
 1 inch thick
1 1/2
tb
Crushed black (Java) pepper
1
tb
Butter
1/4
ts
Garlic powder
1
tb
Vegetable oil
1/4
c
Dry red wine
2
tb
Cognac
1/2
c
Heavy cream (optional)
2
tb
Fresh chopped parsley
 Salt
Parsley sprigs
Method:
This is SOOOO good.
I make it without the sour cream and it is SOOOO good without the sour cream that it is probably devine with it.
Warning: once you start cooking this, you should have your accompaniments ready; the cooking goes pretty fast.
I heat up a toaster oven first and when the time comes to keep the steak warm, I turn OFF the toaster oven and pop the steak in (it JUST fits).
Combine crushed pepper, butter, and garlic into a paste.
Spread evenly on both sides of the steak.
Heat oil in heavy frying pan over medium high heat.
When very hot, add steak and brown evenly on both sides.
Allow 7 minutes per side for rare, 8 minutes for medium rare, and 9 minutes for medium.
Place steak on a serving platter and keep warm.
Deglaze the pan with the wine and cognac and cook 1 minute.
Reduce heat, add cream and chopped parsley and continue cooking 1-2 minutes, stirring constantly.
Season to taste with salt.
Carve steak diagonally across the grain into thin slices.
Pour the sauce over steak and garnish with parsley.