Peppered Steaks With Tomatoes Recipe
Ingredients
| Celery salt | 2 Teaspoon | |
| Paprika pepper | 1/2 Teaspoon | |
| 4 fillet steaks (about 4 oz each) | ||
| Black peppercorns | 5 Tablespoon | |
| Tomatoes | 2 Pound | |
| Oil | 3 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Beef Stock | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Cheese | 1 Cup (16 tbs), grated | |
| Parsley | 3 Tablespoon, chopped | |
Directions
MAKING
1. Rub celery salt and paprika on steaks
2. fcrush epppers roughly and press on to either sides of the steaks
3. Peal and quarter the tomatoes; throw the seeds away and chop the flesh
4. In a frying pan, heat oil and fry the steaks in it for three to four minutes on each side
5. In a saucepan, add tomatoes, stock, salt and cheese and cook for five minutes; add to a warm serving dish along with the steaks
SERVING
6. Sprinkle parsley on top and serve hot
1. Rub celery salt and paprika on steaks
2. fcrush epppers roughly and press on to either sides of the steaks
3. Peal and quarter the tomatoes; throw the seeds away and chop the flesh
4. In a frying pan, heat oil and fry the steaks in it for three to four minutes on each side
5. In a saucepan, add tomatoes, stock, salt and cheese and cook for five minutes; add to a warm serving dish along with the steaks
SERVING
6. Sprinkle parsley on top and serve hot
Chef
