Yield: 2 Servings
Measure | Ingredient |
---|---|
2 \N | Serving size steaks Butter to fry steaks in-- |
3 tablespoons | Butter |
½ pint | Fresh cream |
1 teaspoon | Prepared mustard |
1 tablespoon | Ketchup |
\N \N | Cracker black pepper |
3 \N | Glugs of Brandy |
1 tablespoon | Worcestershire sauce |
Press the cracked black pepper into the steaks. Cook the steaks in the butter in a skillet. When cooked to taste remove and keep warm in foil.
Remove all but 5 tablespoons of pan drippings. To this add the 3 tablespoons of butter, ½ pint fresh cream stirring all the time until well mixed. Add the 1 teaspoon of mustard and the 1 tablespoon ketchup. Let simmer till slightly thicken, then add the 3 glugs of brandy (tip the bottle of brandy and when you hear 3 glugs - stop).
Stir in the tablespoon of worcestershire sauce.
Place the steaks into the mixtue, spoon the sauce over them until the sauce is the consistency of table cream. Serve immediately.
Source: Paul Miller - Pretoria, 1974