Pepper Steak
- Reviews 3
Ready In: 12 mins
Yields: 3/4 cup
Ingredients
- 1 tablespoon oil
- 4 steaks (your favourite type and size)
- 3 tablespoons brandy
- 4 teaspoons green peppercorns (the ones canned in brine)
- 1 cup beef stock
- 1 cup cream (I always use low fat)
- 1 teaspoon Worcestershire sauce
- 2 teaspoons chopped chives
Directions
- Heat the oil in a large pan and cook the steaks to your liking- (remembering they will have to rest and keep warm about 10 minutes, so they will continue to cook).
- Remove the cooked steaks from the pan, and add the brandy allow a little of it to cook away, add the peppercorns to the pan and crush about half of them with the back of a fork.
- Add the beef stock and cook over a high heat for a couple of minutes to reduce by about half.
- Add the cream and continue to cook over a high heat for a few more minutes until this mixture has again reduced by half-or to a nice consistency.
- Add the worchestershire sauce and the chives and serve over your steaks.
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