Monday, June 4, 2012

Pepper-crusted steak

I was looking for tips to improve the pepper rub on steak before barbeque and this idea with a stock cube and mustard just fitted the ticket. From
 Pepper-crusted steak

  • 1 beef stock cube
  • 2 fillet steaks , about 175g each
  • 1 tsp Dijon mustard
  • 1½ tbsp good-quality peppercorns

    1. Rub beef stock cube onto one side of the steaks, turn over and smear mustard across other side. Lightly crush peppercorns with mortar and pestle. Spread on a board and dip the mustard-covered side of steaks into them until encrusted.
    2. Heat olive oil in frying pan and fry the steaks for 2 minutes, pepper-side down, to form crust, then flip and fry for 1 minute on the other side. Remove from the pan and keep warm.
    3. If you like, deglaze the pan with a little red wine, heating it enough to cook off the alcohol. Serve with the steaks.

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