Pepper steak with blackcurrant sauce (a.k.a. ‘Beef Burnie’)
(Source unknown. This blackcurrant sauce is a second recipe, different to this one. Serve with boiled jacket potatoes, glazed carrots and steamed broccoli or asparagus. Serves 4-6.)
- 4-6 portions fillet or rib eye steaks
- 1½ tblspns coarsely crushed peppercorns
- 2 tblspns butter
- 2 tblspns brandy
- ⅓ cup beef stock
- 1 cup blackcurrants
- ⅓ cup cream
- 1 tblspn sugar
- salt to taste
Trim steaks as necessary and coat lightly with crushed peppercorns, pressing them in lightly with the heel of the hand. Leave for 10 minutes.
Heat butter in a frying pan until foaming subsides, add steaks and cook on medium high heat 3-5 minutes each side until cooked to taste.
Heat brandy in a small pan, ignite and pour over steaks. Shake pan until flames subside. Remove steaks to a warm dish and keep warm.
Add stock and blackcurrants to pan and cook for 3-4 minutes on medium heat. Stir in cream and add sugar and salt to taste. Heat gently and pour over steaks.