» Print Recipe
This sauce is so simple but totally transforms steak. Brian uses green peppercorns instead of black, and serves the steak on a bed of garlic-soaked peppers. Yum.
Tap out the fillet steaks with a meat hammer or rolling pin. Melt the butter in a pan and add the steaks. Colour and then add the shallots and flambé with the brandy.
Remove the meat and add the white wine and peppercorns into the pan and reduce to a third. Add the cream and boil to thicken, then season and add the parsley.
Meanwhile, melt butter in another pan, cut the garlic in half lengthwise and add to the butter. Cut the peppers into large pieces, add to the butter and slowly cook. Season with salt and pepper.
To serve, put the stewed peppers on a dish with fillet on top and pour the sauce around.
» Metric Converter
www.aglobalalliance.com offers SBLC/BG Instruments. I tried them a few months ago and they are really good. The only issue is that they have a high service demand so you may be place on their waiting list. These guys really get the job done- if you need International Project Funding they can help with that as long as you have your Executive Summary and all the necessary paperwork
» 6h ago
» 9h ago