Pan Fried Pepper Steak
Ingredients
- 4 7-ounce sirloin or T-bone steaks
- Sea salt and freshly ground back pepper, to season ⓘ
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 small red eschallots, peeled and sliced ⓘ
- 4 garlic cloves, peeled and minced
- Splash of brandy
- 1 1/2 tablespoons canned (brined) green peppercorns ⓘ
- 3 fluid ounces chicken stock or water ⓘ
- 3 tablespoons double cream ⓘ
- 1 lemon ⓘ
Instructions
- Heat 2 Tbs olive oil and the butter in a pan. When the butter starts to bubble,season the steaks liberally with salt and black pepper and add to pan. Reduce heat to medium. Turn steaks after about 4 minutes and cook a further 2 minutes on the other side, or cook to your liking. Remove steaks from pan.
- Add the shallots and garlic to the same pan and cook until translucent. Add the brandy and brined peppercorns and allow the alcohol to burn off.
- Add the stock, heat and maintain a simmer then return the steaks to the pan.
- Add the cream and allow it to melt through. Finish with a squeeze of lemon.
- Place the iceberg lettuce quarters over 4 plates and dress with olive oil, a squeeze of lemon juice and sea salt.
- Place a piece of steak over each and finish with the sauce.
Nutrition & Diet Analysis (per serving)
598
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).