New style pepper steak
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 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 |
Directions
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