Peppered Steaks Recipe
Ingredients
| Black peppercorns | 4 Teaspoon | |
| Peppercorns | To Taste | |
| Rump steaks/Sirloin steaks | 4 | |
| Oil | 45 Milliliter | |
| Butter | 50 Gram | |
| Brandy | 60 Milliliter | |
| Bisto powder | 1 Tablespoon | |
| Cold water | 125 Milliliter | |
| Double cream | 50 Milliliter | |
| Ground black pepper | To Taste |
Nutrition Facts
Serving size
Calories 922 Calories from Fat 375
% Daily Value*
Total Fat 42 g64.7%
Saturated Fat 13.6 g68.1%
Trans Fat 0 g
Cholesterol 26.9 mg9%
Sodium 27.9 mg1.2%
Total Carbohydrates 9 g3%
Dietary Fiber 0.07 g0.27%
Sugars 0.4 g
Protein 118 g236.8%
Vitamin A 6.3% Vitamin C 0.09%
Calcium 0.5% Iron 0.41%
*Based on a 2000 Calorie diet
Directions
Press the peppercorns on to both sides of the steaks.
Heat the oil and butter in a frying-pan and when foaming add the steaks and fry for about 5 minutes each side, or longer if preferred.
Remove and keep warm.
2.
Add the brandy to the pan and allow it to bubble for a few seconds.
Blend the Bisto Powder with the water, add to the pan and bring to the boil, stirring.
Remove from the heat and stir in the cream.
Season with black pepper.
3.
Spoon the sauce over the steaks and serve at once with saute potatoes, grilled tomatoes and a watercress garnish.
Chef
