Yield: 2 Servings
|2 \N||Serving size steaks Butter to fry steaks in--|
|½ pint||Fresh cream|
|1 teaspoon||Prepared mustard|
|\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