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).
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 )

--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

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 )
>

On Fri, 05 Jun 2009 21:27:45 -1000, dsi1 > wrote:

>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?

IMO, yes.... but I'll guess that you don't like a crust on your meat.
For those of us who do, it's sublime.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Fri, 05 Jun 2009 21:27:45 -1000, dsi1 > wrote:
>
>> 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?
>
> IMO, yes.... but I'll guess that you don't like a crust on your meat.
> For those of us who do, it's sublime.
>

You guess wrong. Sorry about that. It's just that frying at high
temperatures using butter is something new to me.

On Sat, 06 Jun 2009 14:56:07 -1000, dsi1 > wrote:

>sf wrote:
>> On Fri, 05 Jun 2009 21:27:45 -1000, dsi1 > wrote:
>>
>>> 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?
>>
>> IMO, yes.... but I'll guess that you don't like a crust on your meat.
>> For those of us who do, it's sublime.
>>
>
>You guess wrong. Sorry about that. It's just that frying at high
>temperatures using butter is something new to me.

It doesn't sound right, but the result speaks for itself. This is not
for faint hearts or weak exhaust fans. Give it a try sometime. I let
hubby do the honors. He studs the meat with butter instead of cooking
it in a pool of melted butter.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Sat, 06 Jun 2009 14:56:07 -1000, dsi1 > wrote:
>
>> sf wrote:
>>> On Fri, 05 Jun 2009 21:27:45 -1000, dsi1 > wrote:
>>>
>>>> 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?
>>> IMO, yes.... but I'll guess that you don't like a crust on your meat.
>>> For those of us who do, it's sublime.
>>>
>> You guess wrong. Sorry about that. It's just that frying at high
>> temperatures using butter is something new to me.
>
> It doesn't sound right, but the result speaks for itself. This is not
> for faint hearts or weak exhaust fans. Give it a try sometime. I let
> hubby do the honors. He studs the meat with butter instead of cooking
> it in a pool of melted butter.
>

I'm always looking for wacky cooking ideas - will try this someday. Thanks!

On Sat, 6 Jun 2009 04:45:25 +0000 (UTC), PeterL wrote:

> Mmmmmmmmmmmmmmm, on the menu for next week........
>
> Peter Pecker steak

<snippednastyrecipe>

Got at key stuck again.. THUMBS? TIAD..

Green peppercorn, brandy, port, mustard cream sauce..?? sounds nasty.

HOLD NOSE WHILE CONSUMING..

On Sat, 6 Jun 2009 06:37:01 -0500, jay > wrote:

>On Sat, 6 Jun 2009 04:45:25 +0000 (UTC), PeterL wrote:
>
>> Mmmmmmmmmmmmmmm, on the menu for next week........
>>
>> Peter Pecker steak
>
><snippednastyrecipe>
>
>Got at key stuck again.. THUMBS? TIAD..
>
>Green peppercorn, brandy, port, mustard cream sauce..?? sounds nasty.
>
>HOLD NOSE WHILE CONSUMING..

Apparently you don't get out much and never eat grown-up food.

--
I love cooking with wine.
Sometimes I even put it in the food.