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

Pragmatism is quickly replacing supernaturalism in many churches. It is an attempt to achieve spiritual objectives by human methodology rather than supernatural power. Its primary criterion is external success. It will employ whatever method draws a crowd and stimulates the desired response. Its underlying presuppositions are that the church can accomplish spiritual goals by fleshly means, and that the power of God’s Word alone is not sufficient to break through a sinner’s blindness and hardness of heart.

John MacArthur

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.
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Converted by MM_Buster v2.0l.

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