Name: Steak with Pepper And Mustard
Ingredients: 450 g Rump or sirloin steak; in one piece, (1lb); 4 Cm; (1 1/2inch thick); 1 tb White peppercorns; crushed; 1 tb Black peppercorns; crushed; 1/2 tb Good olive oil; 55 g Unsalted butter; (2oz); 2 Shallots; finely diced; 2 ts Worcestershire Sauce; 2 tb Brandy; 90 ml Beef stock; (3floz); 1 ts Green peppercorns; 1/2 tb Dijon mustard; 3 tb Double cream; Salt

My child, trust firmly in the Lord, and do not fear the judgment of men when conscience tells you that you are upright and innocent. For it is good and blessed to suffer such things, and they will not weigh heavily on the humble heart that trusts in God rather than itself. Many men say many things, and therefore little faith is to be put in them. Likewise, it is impossible to satisfy all men. Although Paul tried to please all in the Lord, and became all things to all men, yet he made little of their opinions. He labored abundantly for the edification and salvation of others, as much as lay in him and as much as he could, but he could not escape being sometimes judged and despised by others. Therefore, he committed all to God who knows all things.

Thomas a Kempis

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Food networ, Food8	1	servings

INGREDIENTS

450	g	Rump or sirloin steak; in one piece, (1lb)
4		Cm; (1 1/2inch thick)
1	tb	White peppercorns; crushed
1	tb	Black peppercorns; crushed
1/2	tb	Good olive oil
55	g	Unsalted butter; (2oz)
2		Shallots; finely diced
2	ts	Worcestershire Sauce
2	tb	Brandy
90	ml	Beef stock; (3floz)
1	ts	Green peppercorns
1/2	tb	Dijon mustard
3	tb	Double cream
		Salt

INSTRUCTIONS

Make sure the steak is dry. Press the mixed peppercorns into both sides of
the steak pushing with your hands. If you have time, cover with foil or
clingfilm and leave the pepper flavour to infuse into the steak for 2.3
hours.
Place the oil into a heavy.based frying pan and over a high heat seal the
steak for 2 minutes on each side. Reduce the heat, add half the butter to
the pan, and cook the steak for a further 5 to 10 minutes, turning one more
time, depending on how rare you like it. Remove the steak to a warm place
and set aside.
Pour away most of the fat in the pan, then add the remaining butter with
the shallots. Over a medium heat cook the shallot until soft but not brown.
Pour in the Worcestershire sauce, brandy and stock and cook rapidly,
scraping the bottom of the pan. Fold in the green peppercorns, mustard and
cream, and season to taste with salt.
Slice the steak on the diagonal and add to the sauce. Stir to combine the
meat pieces with the pepper sauce and warm the meat through, but do not
re-boil. Serve with chops or new potatoes and a watercress salad.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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