02-18-2005, 06:09 AM
4 Caribou steaks 1" thick
30 ml Garlic or to taste
2 tb Olive oil
Salt & pepper to taste
Green peppercorn sauce:
4 tb Butter
1/4 c Whole green peppercorns
Salt to taste
1 tb Cognac
Carefully trim away all visible fat. Combine garlic and olive oil. Pour over steaks and marinate, refrigerated, over night. Season steaks with salt and freshly ground pepper. Broil or grill 5 - 7 minutes per side or until meat has only a hint of pink. For the sauce: in small sauce pan, melt butter and stir in remaining ingredients. Heat to boiling, stirring occasionally. Place the steaks on warmed plates and pour the sauce over them
30 ml Garlic or to taste
2 tb Olive oil
Salt & pepper to taste
Green peppercorn sauce:
4 tb Butter
1/4 c Whole green peppercorns
Salt to taste
1 tb Cognac
Carefully trim away all visible fat. Combine garlic and olive oil. Pour over steaks and marinate, refrigerated, over night. Season steaks with salt and freshly ground pepper. Broil or grill 5 - 7 minutes per side or until meat has only a hint of pink. For the sauce: in small sauce pan, melt butter and stir in remaining ingredients. Heat to boiling, stirring occasionally. Place the steaks on warmed plates and pour the sauce over them