Steak au poivre (pepper steak)

Yield: 2 Servings

Measure Ingredient
2 Serving size steaks Butter to fry steaks in--
3 tablespoons Butter
½ pint Fresh cream
1 teaspoon Prepared mustard
1 tablespoon Ketchup
Cracker black pepper
3 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

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