Tuesday, May 8, 2012

Pepper Steak

Pepper steaks are quite yum yum especially with rice or chips or mashed potatoes.  We had this last week and it's worth cooking it since my hubby and I really enjoyed the peppery taste in the steak.  The capcicum added a bit of sweetness to it too which made the steak tastes even better.  You can always buy cream fraiche in any deli/grocery shops by the way. You can also choose not to use the cream too. 
2 beef rib eye steak
2 tbsp butter
1/4 c red wine
1 tbsp peppercorns, coarse milled
1/3 beef stock (dissolve 1/2 beef cube in hot water)
125 ml creme fraiche
1/4 c red capsicum, minced
salt to taste

Dry the steak meat with kitchen paper.
Sprinkle salt on both sides.
Press the peppercorns on each side.  Make sure that they stick to the meat.
Heat up oil and butter in a non stick pan.
Fry steak according to your liking.
Deglaze pan with beef broth.
Add the rest of the peppercorns and cream.
Put the meat back on the pan to coat it a bit.
Remove the meat from pan and serve.
You can also pour the remaining of the sauce onto the steak if you want.

A comment or two will be appreciated...



Post a Comment

It would be nice to hear from you!