Ingredients
- Quality beef steak (I used T-Bone but you could also use rump steak or sirloin
- Salt
- Black pepper
- Heavy cream
- Chopped onion
- Brandy/whisky
STEP BY STEP PREPARATIONS
- Sprinkle salt and pepper to your meat on one side first…
- For best results have your good quality nonstick pan nice and hot with little oil……
- Gently place on the hot pan and listen out for the sizzle with the salted side down….
- Season the second side and allow for the meat to cook until you see blood coming out of the top. Time depends on the thickness of the meat.
- You want the first side to be nice and browned then turn to cook the second side.
- Allow for the second side to cook for the same amount of time…
- Press down the meat to cook the part that is not touching the pan. You know it’s ready when the liquid coming off the top of the cooked side is clear or a little pink.
- Remove from the pan and set aside to rest.
- Cover with a foil paper or plate to keep them hot.
- For the sauce, add chopped onion with little oil and stir….
- If you have mushroom, add some for extra flavour and texture.
- Allow to get browned evenly and don’t forget some salt and pepper. If you want a peppers sauce, add more of the pepper.
- Keep stirring to avoid overcooking….
- Now the fun part (It’s completely optional) Add the alcohol….
- Be careful and turn the pan toward the flame and……allow to flame up!
- When the flame is gone, you will be left with little liquid…You can add little water to make the sauce more.
- Finally add the cream to make it thick….stir and allow to boil and reduce
- Add some chopped parsley or herbs available and turn off the heat.
- Pour the sauce on top of your meat and serve hot with an accompaniment of choice.
