PEPPER STEAKS IN BRANDY CREAM SAUCE - Vida Nell
1/3 cup cracked black peppercorns (40g)
3 cloves garlic, crushed
6 boneless beef sirloin steaks
2 Tablespoons olive oil
2 Tablespoons brandy
1 ¼ cups (300ml) cream
½ Teaspoon beef stock powder
Combine peppercorns and garlic in a small bowl.
Press mixture over both sides of steaks.
Heat oil in large pan, cook steaks, in batches, until browned both sides and cooked as desired.
Remove from pan, cover to keep warm.
Discard burnt peppercorns from pan.
Add brandy to the pan, simmer, stirring, until almost all brandy is evaporated.
Add cream and stock powder.
Simmer, uncovered, about 3 minutes or until the mixture thickens slightly.
Serve over steaks.
Serve with baked potato or chips and fresh salad.
Serves 6
1/3 cup cracked black peppercorns (40g)
3 cloves garlic, crushed
6 boneless beef sirloin steaks
2 Tablespoons olive oil
2 Tablespoons brandy
1 ¼ cups (300ml) cream
½ Teaspoon beef stock powder
Combine peppercorns and garlic in a small bowl.
Press mixture over both sides of steaks.
Heat oil in large pan, cook steaks, in batches, until browned both sides and cooked as desired.
Remove from pan, cover to keep warm.
Discard burnt peppercorns from pan.
Add brandy to the pan, simmer, stirring, until almost all brandy is evaporated.
Add cream and stock powder.
Simmer, uncovered, about 3 minutes or until the mixture thickens slightly.
Serve over steaks.
Serve with baked potato or chips and fresh salad.
Serves 6
