father's day recipe:

steak with pepper sauce

ingredients

steak olive oil butter shallots or a small onion peppercorns - green peppercorns - green peppercorns - black stock - beef cream

2 25 25 2 ½ ½ ½ 200 200

pc ml gm pc tsp whole tsp chopped tsp cracked ml ml

production

1. Heat pan over a medium heat, add oil and allow to heat up
2. Season steak with salt and pepper just before it goes into pan
3. Place into pan and cook to your favourite amount, rare, medium, etc
4. Remove from pan and allow to rest
5. Melt the butter in a saucepan and add the finely chopped shallots with all the peppercorns and cook gently until the shallots are soft and translucent
6. Add the stock, bring to a boil and simmer until reduced by three-quarters
7. Add the cream and reduce by half
8. Taste, season and thicken if required with a little beurre manié, or slurry of flour or cornflour

chef notes:

For stock recipe <click here>

One of the ½ tsp of green peppercorns can be replaced with red peppercorns if preferred for a 3 peppercorn sauce.

How do you tell when a steak is cooked?

Rare, medium or well done? We all like our steaks different, but how to tell? The best way is by the reliance (or softness) of the meat and the best way I know of particularly for the home cook is as follows:

	rare	:	when lightly pressed should feel the same as pressing your cheek
	medium	:	when lightly pressed should feel the same as pressing your chin
	well done	:	when lightly pressed should feel the same as pressing your forehead

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