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