Cajun Special

Oxmoor House
4 servings


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2 pounds ground chuck
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup olive oil
1/4 cup brandy
1 cup whipping cream
1 (7-ounce) package wild pecan rice, cooked


Shape meat into 4 patties; sprinkle salt and pepper over surface of patties. Cook patties in oil in a large skillet 10 minutes or until desired degree of doneness. Transfer patties to a serving platter, and keep warm. Reserve 2 tablespoons pan drippings in skillet.

Place brandy in a small pan; heat just until warm. Pour brandy over pan drippings, and ignite. Flame 1 minute; add whipping cream, and cook over low heat, stirring frequently, 5 minutes or until slightly thickened. Pour sauce over steaks, and serve with wild pecan rice.

Created date

February 2010