Steak au poivre (pepper steak)
2 Servings
Ingredients
| Quantity | 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 |
Directions
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