Black Pepper Steak

This recipe is dedicated to my son Afif who has finished his end of year exams and is set to enjoy his first summer abroad.

Ingredients:
4 fillet steaks- 2cm thick, 150g each, trim excess fat.
2 garlic cloves-crushed
1 tablespoon coarsely grounded black peppercorns
1 tablespoon coarsely grounded white peppercorns
50g butter
1 tablespoon oil

Sauce:
2 tablespoon Worcestershire sauce
1 tablespoon light soya sauce
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon beef stock granules
1/2 cup stock
1 tablespoon vinegar

Method:

Flatten the steak with a steak mallet. Spread garlic on both sides of steaks. Sprinkle and press in the grounded peppercorns into the meat and leave in a plastic container, covered and set aside for 30 minutes.
Heat butter and oil in a heavy based frying pan and cook the steaks over medium high heat for 5 minutes to seal the juices, turning once. Remove the steaks from the pan and if you want the steaks to be well done, cook them in an oven for about 10 minutes at 200 degrees Celsius, turning frequently and dipping with butter now and then to prevent the steaks from drying up.

Meanwhile, stir in the combined sauce in the heated pan and bring to a low simmer until sauce thickens.

When the steaks are done, place them on serving plates with 2 steamed corn on the cob, some French fries and 2 slices of fresh tomatoes.

To serve, add a dollop of tomato sauce or chilli sauce and some mustard.

Another method


You can marinate the steaks with the garlic, peppercorns and sauce ingredients for a minimum of two hours in the fridge.Next, toss the steaks from the marinade and cook them in an oven at 200 degrees Celsius for about 30 minutes, turning frequently and dipping with butter to prevent the steaks from drying up.

The balance of the marinade is cooked as above. The serving of the steaks is also as mentioned earlier.