Pepper Steak and Veg
Ingredients
2 tablespoons whole black peppercorns
4 steaks
40g butter
¼ cup red wine
1 cup beef stock
¾ cup cream
2 cups frozen vegetables
5 potatoes
Method
Place the peppercorns in a clean tea towel on a wooden board. Pound them with a meat mallet until crushed. Press peppercorns over both sides of steaks. Place steaks on a tray, stand for 30 minutes.
Peel potatoes and cut up in chunks and place in a saucepan full of water.
Boil potatoes.
Place frozen vegetables in a saucepan and simmer to heat.
Heat the butter in a large frying pan, add the steaks in two batches and cook until browned on both sides and cooked as desired. Remove the steaks from the pan and cover to keep warm. Add the brandy to the same pan and simmer, uncovered, one minute. Stir in stock and cream, simmer, uncovered until sauce is thickened slightly.
Serve with the vegetables and mashed potato.
