Pepper Steak Port-Au-Prince Recipe
The pepper steak port au prince is prepared with peppercorns and cooked in amber rum and white wine along with beef stock. Don’t let the fancy ingredients scare you, it is a fairly simple recipe that can be prepared in a skillet with ease. With a whole of flaovrs from added parsley and onions, the pepper steak port au prince can be seved at parties and special ocassions
Ingredients
| Peppercorns | 2 Tablespoon | |
| 8 beef sirloin steaks (4 pounds), about 2 inches thick | ||
| Peanut oil | 2 Tablespoon | |
| Butter | 2 Tablespoon | |
| Onion | 1 , minced | |
| Salt | To Taste | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Beef Stock | 1/4 Cup (16 tbs) | |
| Butter | 3 Tablespoon | |
| Parsley | 2 Tablespoon, chopped | |
| 1/4 cup amber rum | ||
Directions
In a mortar, pound the peppercorns until coarsely crushed.
With the heel of the hand, press peppercorns into the meat.
Heat oil, 2 tablespoons butter, and onion over high heat in a large skillet.
Saute steaks in the fat until meat is as done as desired.
Season with salt.
Transfer meat to a warm platter and keep hot.
Pour wine and stock into the skillet over high heat to deglaze.
Add the remaining butter and parsley.
Pour mixture over the meat.
Warm rum, ignite it, and pour it, still flaming, over the steak.
Serve immediately with smothered mixed vegetables
With the heel of the hand, press peppercorns into the meat.
Heat oil, 2 tablespoons butter, and onion over high heat in a large skillet.
Saute steaks in the fat until meat is as done as desired.
Season with salt.
Transfer meat to a warm platter and keep hot.
Pour wine and stock into the skillet over high heat to deglaze.
Add the remaining butter and parsley.
Pour mixture over the meat.
Warm rum, ignite it, and pour it, still flaming, over the steak.
Serve immediately with smothered mixed vegetables
Chef
