A green salad and steamed asparagus pair. well with this traditional steak, which is ready to cook in five minutes.
2 tablespoons black peppercorns
1 1 inch thick beef top round steak (about one pound)
1 tablespoon butter or margarine
1 tablespoon vegetable oil
1 small yellow onion, chopped
1 cup half-and-half
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Place peppercorns on a work surface or cutting board. Cover them with a paper towel and, using a rolling pin or mallet, crush into course pieces. Press the crushed peppercorns on to both sides of steak.
In a large skillet, heat butter and oil over medium high heat. Add the steak and cookie for five minutes. Turn mistake over and continue cooking it to the desired degree of doneness, about five minutes for rare. Transfer the steak to a carving board with a well, to catch the juices. Cover with aluminum foil to keep it warm.
Reduce the heat to medium; add onion to the remaining drippings in the skillet. Sauté the onion until soft, about five minutes. Gradually stir in half-and-half. Cook the sauce, stirring constantly, until it thickens slightly, 2 to 3 minutes. Season the sauce with salt.
Cut the steak across into thin slices; transfer it to a warm serving platter. Pour any extra juices and the onion sauce over the steak.
Cuisine Writer
