Preparation:
Season the steak with salt and pepper. In a large skillet melt 1/4 c. of butter over medium heat. Add 4 steaks and cook for 4 minutes or longer on each side. Place on a warm platter. Repeat with the remaining steaks. Add the cream to the juice in the pan, and stir until blended. Add the liqueur and stir until blended. Pour the sauce over the steaks. Garnish with watercress if desired. Makes 8 servings. |
