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Pepper Steak ©

April 3, 2012

 

A family favorite!

Easy

 

4 Persons

 

 

Ingredients 

1 kilo ‘Fillet Steak’ cut into 2 cm slices

2 tbs green dried pepper corns

1 tbs butter

1 tbs Dijon Mustard

1 tbs Worcestershire Sauce

A few drops of Tabasco

150-250 ml cream

3 tbs Brandy

Salt and freshly ground pepper

 

METHOD

1. Place meat slices on plate and press in green peppercorns, turn over and do the same on the other side.

2. In a bowl mix together mustard,  worcestershire sauce and cream, salt and pepper.

3. Melt butter in large frying pan add filets and cook 3 mins on each side, add brandy, cook for two mins and pour in sauce. Heat through, do spot check, by cutting into one of the steaks, to see for redness. Don’t over cook, should be pink in the middle. Serve on warmed serving dish.

4. Eat straight away or meat won’t be cooked as you want it, together with French Beans and Pommes De Terre Gratinées!!!!

This is a family favorite and I used to watch it being prepared in a French restaurant in London and made a mental note of exactly what went in. If you chose it, they prepared it in front of you and on treats away from Boarding School I always chose the same. The most exciting part was when they lit the brandy, at 13 years of age, this was thrilling!

 

Ingredients

Cook steak in butter for three minutes on each side. Add brandy and cook for two minutes, or until it no longer

smells of alcohol.

Add cream, mustard worcestershire sauce, salt and freshly ground black pepper. Heat through and check for

rareness.

If I think there is going to be any delay in eating it, I keep it more rare, so that by the time every one has sat down

to eat it, it is cooked just right. You need to remember with cooking meat, that although you may have turned

the heat off, the heat of the saucepan, goes on cooking the meat!

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