Beef recipes

Pepper steak

• Per serve
• 1 sirloin, rump or fillet steak
• 15ml oil
  
• 10 gm butter
• 1 tsp green peppercorns - tinned
• 50 ml red wine
• 150 ml beef stock
• 100 ml cream
• 20 gm butter
• salt, freshly ground black pepper

Heat the oil and 10 gm of butter in a good frying pan on high heat. When the butter foams and the foam subsides add the steak. Brown the steak on both sides then reduce the heat and cook until the steak is almost cooked, season with the salt and pepper. Remove the steak from the pan and keep it warm.

Add the peppercorns and heat in the pan, add the wine and let it reduce to 1/3 it's volume. Add the beef stock and reduce by half. Add the cream and reduce to a sauce consistency, stir in the rest of the butter, return the steak to the pan and check the seasoning.

Serve with potato and vegetables or salad of your liking.