Peppered Steak With 5 Star Gourmet Steak Sauce Recipe #14897
This is so nice your mouth will still be watering after you finish it. Do not buy shop made pepper steak; the homemade pepper steak is so much better. A must try.
by Ben Ross
20 min | 10 min prep
SERVES 2
SAUCE
- 1/2 diced tomato
- salt
- pepper
- 1 tablespoon dry sherry
- 2/3 cup tomato sauce
- 1/3 cup water
- 2 teaspoons paprika
- oil
PEPPERED STEAK
- 1 large rump steak, cut in half
- 4 tablespoons crushed peppercorns
- 1 egg
- fresh parsley
- SAUCE-----------------.
- Place the oil in the bottom of a saucepan.
- Cook the diced tomatos in saucepan on low heat.
- Continually stir them.
- Add pepper and salt early on in the cooking of the tomatoes.
- When the tomatoes are nearly cooked add the dry sherry.
- Now leave the tomatoes for 1 min so that all the sherry is absorbed in the tomatoes.
- Add the tomato sauce and stir in and then add the paprika.
- Add the water slowly so that the thickness is what you desire.
- Serve on top of steak or as part of a fancy dish.
- PEPPERED STEAK--------------.
- Beat the egg so that the yolk is blended in with the white.
- Dip the steak piece by piece into the egg.
- Then cover the steak with the peppercorns.
- Place the steak onto high heat for 30 seconds each side and then reduce heat and cook until it is how you like it.
- Once cooked place on a plate.
- Generously pour the sauce over the steak and garnish with a bit of fresh parsley.
- Serve and enjoy.
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5 stars