Spice up your steak with a pepper crusting and a luscious pepper sauce based on whisky rather than the more traditional brandy. Feel free to use your favourite bourbon or scotch whisky, but a cheap one will do just fine.
Crush the peppercorns and sea salt flakes with a mortar and pestle. Don't grind it into a powder, it should be quite coarse. Add a teaspoon of jamaican jerk seasoning to the crushed peppercorns. Pour 1 tablespoon of olive oil on the steaks and sprinkle the pepper and spice mixture onto both sides of the steak, pressing into the meat. Set aside to stand for 20 minutes.
Heat the remaining tablespoon of oil in a very hot skillet then add the steaks. After two minutes turn the steaks over and cook the other side over the high heat for a minute. After one minute turn the heat down to medium and cook for a further 2 minutes (or longer depending on the thickness of the steak and how well done you like it).
Remove the cooked steaks and leave to keep warm and stand.
Meanwhile make the sauce by first adding the whisky and minced garlic to the skillet. Heat gently then carefull set light to it (I turn a burner up high and carefully tilt the pan towards the flame until the sauce catches flame). While the sauce is flaming the smell is divine! When the flames have died down add the beef broth and warm through. Then add the redcurrant jelly and dissolve.
Finally add the double cream, stir well and allow the sauce to reduce a little to thicken.
Serve the steaks with some sauce poured over and some reserved to pour as you like.
Baked potatoe or fries go well with this, together with a robust salad (I like a mix of watercress, spinach and rocket). If you feel like a glass of wine, Shiraz is a perfect choice.
Serve the steaks with some sauce poured over and some reserved to pour as you like.
Baked potatoe or fries go well with this, together with a robust salad (I like a mix of watercress, spinach and rocket). If you feel like a glass of wine, Shiraz is a perfect choice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (811g) | ||
Recipe Makes: 2 Servings | ||
|
||
Calories: 1686 | ||
Calories from Fat: 965 (57%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 107.2g | 143 % | |
Saturated Fat 36.7g | 183 % | |
Monounsaturated Fat 53.6g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 295.9mg | 91 % | |
Sodium 2909.8mg | 100 % | |
Potassium 1989.9mg | 52 % | |
Total Carbohydrate 17.4g | 5 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 16.3g | ||
Protein 124.3g | 178 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1686
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.