Ingredients<\/strong><\/p>\n4 eye fillet steaks – dried and heavily peppered on both sides<\/p>\n
25gms butter<\/p>\n
3 – 4 tblspns olive oil<\/p>\n
50 mls brandy<\/p>\n
6 spring onions – finely sliced<\/p>\n
1\/2 cup beef stock<\/p>\n
1 small can green peppercorns – drained<\/p>\n
200 mls shiraz<\/p>\n
300 mls cream<\/p>\n
50 mls port – to taste<\/p>\n
‘pinch’ salt<\/p>\n
Method<\/strong><\/p>\nPreheat oven to 120 – 150 c. Place an ovenproof dish large enough to hold the steaks into the oven. Pat dry the steaks, and salt and pepper very well both sides. Then place on a rack and onto a dish and put in the fridge for a few hours. Bring the meat to room temperature before cooking.<\/p>\n
Heat a large heavy pan, add butter and oil until it is foaming. Add the steaks and cook for 2 minutes each side for medium rare.<\/p>\n
Remove the pan from the heat and quickly drain excess oil, discard. Add brandy and flamb\u00e9 – use a gas stove.<\/p>\n
Remove the meat from the pan, cover with foil and place in the oven in the ovenproof dish already there. On a high heat, add whites of the spring onions to the pan, stir for 30 seconds, and add wine, beef stock and peppercorns. Reduce by half; add the cream and once it comes to the boil stir constantly to avoid it sticking. The consistency you are looking for is a thick sauce, so it may take 10 minutes to reduce. Taste, and I like to add some port at this stage to sweeten the sauce slightly. Once the sauce is thick and creamy, return the meat to the pan along with any juices and turn to coat with the sauce. Add the green from the spring onions stirring through, serve, spooning the sauce over the steak.<\/p>","protected":false},"excerpt":{"rendered":"
Thanks to Rilka Warbanoff and Foodland… A dear friend makes this recipe often and I love it when he cooks it for me, so I wanted to share his version of pepper steak. Serves 4 Ingredients 4 eye fillet steaks – dried and heavily peppered on both sides 25gms butter 3 – 4 tblspns olive […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[250,231],"tags":[],"geo_market":[],"class_list":["post-29188","post","type-post","status-publish","format-standard","hentry","category-afternoons","category-show"],"acf":[],"yoast_head":"\n
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