Categories: Beef 
      Yield: 6 servings 
  
      2 lb Top round beef steak, cut         1/4 c  Dry red wine 
           Ú1 inch thick                       2 tb Cognac 
  1 1/2 tb Crushed black (Java) pepper       1/2 c  Heavy cream (optional) 
      1 tb Butter                              2 tb Fresh chopped parsley 
    1/4 ts Garlic powder                            ÚSalt 
      1 tb Vegetable oil                            Parsley sprigs 
  
  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. 
   
  From the Meat Board Test Kitchens. 
   
     Nancy H. Miller