Pepper Steaks with Chive Butter Recipe

1      Reviews by:    Mike Pasley   Pepper Steaks with Chive Butter Recipe with a rich brandy sauce provides the finishing touch to these steaks dressed with crushed peppercorns and topped with a slice of chive butter and makes a delicious and tasty pepper steak recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Southern    Servings:4 Nutrition facts:368 calories26.2 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   15 Minutes Total Time:   30 Minutes

INGREDIENTS

• 4 fillet (beef tenderloin) or sirloin beef steaks, about 4 - 6oz each
• 1/3 tsp olive oil
• 1 tbsp black and white peppercorns, coarsely crushed
• 1 garlic clove, halved
• 1/4 cup butter
• 2 tbsp brandy
• 1 cup ready-made jellied beef stock
• salt and ground black pepper
• tied chive bundles, to garnish
• boiled new potatoes, to serve
• For the chive butter:
• 1/4 cup butter
• 3 tbsp snipped fresh chives
• salt and ground black pepper

DIRECTIONS

• Make the chive butter. Beat the butter until soft, add the chives and season with salt and pepper. Beat until well mixed, then shape into a roll, wrap in foil and chill.
• Brush the steaks with a little olive oil and press crushed peppercorns on to both sides.
• Rub the cut surface of the garlic over a frying pan. Melt the butter in the remaining oil. When hot, add the steaks and fry quickly, allowing 3 1/2 - 4 minutes on each side for medium-rare. Lift out with tongs, place on a serving plate and keep hot while you make the sauce.
• Add the brandy and stock to the pan, boil rapidly until reduced by half, then season with salt and pepper to taste. Slice the chive butter and put a piece on top of each steak. Spoon a little sauce on to each plate. Garnish each steak with a chive bundle and serve with a simple vegetable accompaniment, such as boiled new potatoes.

pepper HOME