Peppered steak
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Peppered steak
Last updated 6/12/2012 12:50:24 AM. Recipe ID 11855. Report a problem with this recipe.
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      Title: Peppered steak
 Categories: Meats
      Yield: 4 Servings
      4    Sirloin Steaks, Excess fat
      2 tb Heaped, Black Peppercorns
      4 oz Butter
      6    Galric Cloves, peeled and
           -chopped finely
      6    Slices of ginger, finely
      2 tb Oyster sauce
      2 ts Soy sauce
  Preheat the oven to Gas Mark 6/400F/200C. Roughly pound the
  peppercorns and fry, without oil, over a moderate heat for one minute
  or until you sneeze. This should take about two minutes, but remove
  them as soon as you get a strong spicy fragrance. In a frying pan
  heat the butter over a moderate heat and when it has melted add the
  garlic and ginger and colour gently for two minutes. Add the steaks
  and lightly brown on both sides. Transfer to the oven and roast for
  five minutes, remove and keep warm. If you like your meat well done,
  leave in the oven for another 3 or 4 minutes.
  Add the crushed peppercorns, two tablespoons of oyster sauce and one
  dessertspoon of soy sauce to the butter and cook over a moderate heat,
  taking care not to burn the butter. Serve the steaks with the butter
  and pepper poured over and some broccoli and new potatoes.

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Recipe ID 11855 (Apr 03, 2005)

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