Fillet Steak Chips Quick Pepper Sauce Recipes

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FILLET OF STEAK WITH A PEPPER SAUCE



Fillet of Steak With a Pepper Sauce image

Tender fillet topped with a pepper sauce Serve with garlic mash or roasted new potatoes and vegetables.

Provided by The Flying Chef

Categories     Steak

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

2 steak fillets, 1-11/2 inches thick
2 tablespoons red wine
5 tablespoons brandy
2 tablespoons red wine vinegar
1 garlic clove, crushed
1 tablespoon crushed black pepper (I like mine quite peppery so I tend to use between 11/2 tbs to 2 tbs, so feel free to adjust pepper)
1 1/2 teaspoons beef stock
1/2 cup water
1 1/2 teaspoons cornflour
2 tablespoons double cream
1 tablespoon light cream

Steps:

  • In a saucepan mix red wine, brandy, red wine vinegar, garlic clove, beef stock, water and crushed pepper. Bring to boil then reduce heat to a simmer, simmer for about 10 minutes; you want to reduce slightly. Mix cornflour with a little water and add, stir until mixture thickens add double cream and light cream. Stir and pour into heatproof jug to serve.
  • For the steaks heat an oiled pan, once hot add steaks and sear a couple of minutes on each side. Then cook until desired doneness. I bought really thick steaks so I cooked them 20-25 minutes for medium rare. So less cooking time if they are thin. Once cooked remove from pan and allow to stand for 5 minutes before serving.
  • For a photo visit http://the-best-recipes.blogspot.com/.

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