PeterL wrote:
> Mmmmmmmmmmmmmmm, on the menu for next week........
>
> Pepper steak
>
> 60gm butter
> 6 pieces of eye fillet
> 1 tablespoon of green peppercorns
> 1 tablespoon of brandy
> 2 tablespoons of port
> 1 tablespoon of seeded mustard
> 300ml thickened cream
>
> Heat butter in a large frying pan, add steaks and cook on high heat for 2
> minutes per side. (add extra time if medium or well done required).

I don't know how you guys do it. Frying steaks in butter over high heat
will result in a nasty, blackened mess. Am I missing something here?

> Transfer steaks to a baking dish and cover with foil. Keep warm in a low
> oven. Add peppercorns and brandy to pan and ignite the brandy, remove from
> heat and let flame subside. Stir in Port, mustard and cream, bring to the
> boil stirring consistently for 2 minutes until sauce has thickened
> slightly.
>
> Serve over steak immediately .
>
>
> (Courtesy.....
>
> http://meat2eat.com.au/index.php?opt...ask=view&id=23
> &Itemid=35
>
> http://tinyurl.com/mwpmk3 )
>