Peppered Steak
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Features of Peppered Steak
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Non-vegetarian dish. Served as main course. Speciality – Wheat free, Gluten free, Egg less
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Region of Peppered Steak
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British
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Ingredients for Peppered Steak (Click here for measurement conversion)
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Beef Fillet Steaks - 4
Peppercorns – as needed, crushed
Sea Salt – to taste
Butter – 50 gm
Olive oil - 2 Tablespoons
Brandy - 2 Tablespoons
Single cream – 90 ml
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Method for making Peppered Steak
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Coarsely crush the peppercorns using a rolling pin. Brush each side of the steaks with little oil. Coat them with the crushed peppercorns. Heat butter and remaining oil in a frying pan. Cook the steaks over a high heat for 2 minutes each side. Reduce the heat and cook for a further 3 - 5 minutes each side as per taste. Sprinkle with sea salt. Warm the brandy in a small pan. Carefully set it alight and pour over the steaks. Remove steaks to a warm serving dish to keep it hot. Stir the cream into the meat juices in the pan then pour over steaks. Serve immediately.
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