New style pepper steak

Yield: 4 Servings

Measure Ingredient
4 \N 6 oz filet steaks
2 tablespoons EX virgin olive oil
1 tablespoon Cracked peppercorns
2 tablespoons Cracked coriander seeds
2 teaspoons Coarse salt
½ cup Port
1 tablespoon Balsamic vinegar
2 cups Beef stock
2 tablespoons Cold butter

SAUCE

Brush steaks with 1 Tb of oil. Coat heavily with peppercorns and coriander seeds. Sprinkle with salt.

Heat remaining oil in skillet on high heat. Add steaks and cook 4 inutes one side; turn over and cook 4 minutes the other side. Turn again and cook 3 minutes more for medium rare, or until desired degree of doneness.

Remove from skillet and keep warm. Add port and reduce until 2 Tb remain. Add vinegar and stock; bring to boil and reduce by half.

Remove from heat and whisk in butter. Place steaks on plate and coat with sauce.

Note: Could also be done on BBQ.

Serves 4.

From The Globe and Mail, Saturday April 25, 1998

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