in Recipes

Pepper steak

Spread the love

Ingredients for 4 servings:

  • 4 servings of beef fillet(s) or rump steaks
  • oil
  • 1 jar pepper, green, pickled
  • 1 jar brandy
  • Fat
  • 2 m.-sized onion(s)
  • 2 tsp mustard
  • 2 tsp broth (instant)
  • 1 bunch of parsley
  • 1 cup sweet cream, optional 2 cups
  • some brandy, for flambéing

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Marinate the steaks for about 1-2 hours in oil, brandy, and crushed peppercorns. Then sear them in a little fat for about 3-4 minutes on each side and remove. Fry the finely chopped onions in the fat until translucent and light brown. Add the mustard, stock powder, and chopped parsley. Deglaze with the stock from the marinated steaks and the cream. Add the steaks to the sauce, baste with the preheated brandy, and flambé. Place the steaks on a plate and pour the peppercorn sauce over them. Serve with hash browns and a green salad.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pak Choi vegetable stir-fry

Onion confit