Perfectly cooked meat topped with a tasty pepper sauce means you can treat your loved ones to a divine, fi lling and tasty dish.
COOKING TIME: 30min
YOU WILL NEED
Butter and oil for frying
4 thick prime ribeye steaks, 250 g each
2ml English mustard
20ml green peppercorns, lightly crushed
200ml beef stock
25ml fresh cream
Salt and black pepper
Heat the oil in a large shallow saucepan and sauté the onion until glossy. Add the mustard seeds (or powder), stirring until the seeds begin to pop. Add the meat. Sprinkle with the flour and stock powder. Stir until well mixed and the meat is lightly browned. Add the tomato paste, tomato sauce, sugar, vinegar, soy sauce, sherry and enough water (about 125 ml) to just cover the meat. Cover and reduce the heat and simmer for about 20 minutes.
Add the oregano and mushrooms and cook uncovered for another 15 minutes. Season with the salt and pepper and stir in the chopped parsley.
Serve on cooked pasta or rice with your favourite vegetables.