| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Campanile | 4 | Servings | |
INGREDIENTS
| 4 | Steaks | |
| 1/2 | c | Brandy. |
| 1 | 50 centilite double cream | |
| or creme fraiche. | ||
| 1 | Cup green peppercorns. | |
| 3 | T | Groundnut oil. |
| Salt, pepper mill. |
INSTRUCTIONS
Season the steaks. 2 Heat the oil in a large frying pan and fry the steaks for 5 minutes on each side. Remove from the pan and arrange on a serving dish. Pour the brandy over them and flambe. 3 Drain the peppercorns. Pour the cream into the frying pan, stir with a wooden spoon to mix the cooking juices into the cream, pour in the peppercorns. Cook to reduce. Pour this sauce over the steaks and serve immediately. Pepper was used in cooking from the beginning of the Middle Ages, but was nevertheless hard to come by and expensive, and was sometimes used to pay taxes. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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