| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
4 |
Servings |
INGREDIENTS
| 4 |
|
Sirloin Steaks, Excess fat removed |
| 2 |
tb |
Heaped, Black Peppercorns |
| 4 |
oz |
Butter |
| 6 |
|
Galric Cloves, peeled and chopped finely |
| 6 |
|
Slices of ginger, finely shredded |
| 2 |
tb |
Oyster sauce |
| 2 |
ts |
Soy sauce |
INSTRUCTIONS
Preheat the oven to Gas Mark 6/400F/200C. Roughly pound the peppercorns and
fry, without oil, over a moderate heat for one minute or until you sneeze.
This should take about two minutes, but remove them as soon as you get a
strong spicy fragrance. In a frying pan heat the butter over a moderate
heat and when it has melted add the garlic and ginger and colour gently for
two minutes. Add the steaks and lightly brown on both sides. Transfer to
the oven and roast for five minutes, remove and keep warm. If you like your
meat well done, leave in the oven for another 3 or 4 minutes.
Add the crushed peppercorns, two tablespoons of oyster sauce and one
dessertspoon of soy sauce to the butter and cook over a moderate heat,
taking care not to burn the butter. Serve the steaks with the butter and
pepper poured over and some broccoli and new potatoes.
Source: Hugo Arnold, Evening Standard, London
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Trading in futures? What about yours in heaven?”