Peppered Steak Recipe
Ingredients
| 4 medium-sized fillet, rump, or sirloin steaks | ||
| 2 tbsp mixed green, white, red, and black peppercorns, crushed coarsely in a mortar | ||
| 1 glass Beaujolais or other light red wine | ||
| 50 g / 2 oz / 1/2 stick butter | ||
Directions
Place steaks in a glass, earthenware, or enamelled bowl.
Mix half of the coarsely crushed peppercorns in the wine, and pour over steaks.
Allow to marinate for at least 30 min., preferably longer.
Turn occasionally.
Drain steaks, and pat dry with paper towel.
Reserve marinade.
Rub and press remaining crushed peppercorns into steaks.
Leave to stand another 30 min.
Put butter or oil in a large frying pan (use 2 if steaks are large).
When butter foam begins to subside, add steaks to pan.
Saute them on both sides for between 3 to 5 min., depending on how you prefer the steaks, and how thick they are.
Remove steaks to a hot dish, and keep warm.
Pour out any excess fat from frying pan.
Add marinade liquid, and increase heat.
Scrape juices with a wooden spoon, and boil liquid until it is almost a syrup.
Pour over the steaks, and serve at once.
Mix half of the coarsely crushed peppercorns in the wine, and pour over steaks.
Allow to marinate for at least 30 min., preferably longer.
Turn occasionally.
Drain steaks, and pat dry with paper towel.
Reserve marinade.
Rub and press remaining crushed peppercorns into steaks.
Leave to stand another 30 min.
Put butter or oil in a large frying pan (use 2 if steaks are large).
When butter foam begins to subside, add steaks to pan.
Saute them on both sides for between 3 to 5 min., depending on how you prefer the steaks, and how thick they are.
Remove steaks to a hot dish, and keep warm.
Pour out any excess fat from frying pan.
Add marinade liquid, and increase heat.
Scrape juices with a wooden spoon, and boil liquid until it is almost a syrup.
Pour over the steaks, and serve at once.
Chef
