Quick Recipes and Easy

Beef Recipes: Piquante Porterhouse & Steak au Poivre Vert

Piquant Porterhouse

A useful, stove-top, rather classy stew. Even though this steak is not grilled, a top quality cut, such as rump, porterhouse or rib-eye should still be used, so that the meat will turn out succulent and not stringy.

25ml oil
3-4 pieces (500g) steak
1 large onion, chopped
1-2 cloves garlic, crushed
1ml dried origanum
Pinch of thyme
25ml flour
100ml port
50ml tomato sauce
10ml Worcester sauce
5ml prepared mustard
15ml brown sugar
15ml brown vinegar
2 whole cloves
Salt and milled black pepper
Cream (optional)

Heat oil in large, heavy frying pan and quickly brown steaks on both sides. Remove and set aside. Lower heat and add onion, garlic and herbs. When onion is softened, mix flour with port and add to pan together with steaks and remaining ingredients. Stir to mix, bring to the boil, then turn heat down to very low. Cover and simmer for about 40 minutes, turning once. When steak is tender and gravy is thick, remove cloves. A dollop of cream may be stirred into the gravy if desired. Serve with noodles and a crisp salad. Serves 3-4.

Steak au Poivre Vert

Or Steak with Green Peppercorn Sauce – a richer and milder version of the well loved Steak with Black Pepper.

4 thick slices (550g) fillet steak
Oil for frying
25ml brandy
Nut of butter
4-6 spring onions, chopped
15ml green peppercorns, rinsed and drained
200-250ml cream or sour cream (or half and half)
10ml Dijon mustard
Pinch of sugar

Smear base of a heavy frying pan with just a lick of oil and fry steak until done to your liking, turning once without piercing. Stand back and flame with warm brandy, shaking pan until flame dies. Salt lightly, transfer to platter and keep warm. Add nut of butter to pan and sauté onions. When softened, add peppercorns, cream or sour cream, mustard and sugar. Stir until just heated and well blended, then add any steak juices that escaped while it was standing. Mix well, pour over steak and serve at once. Serves 4.

Use a pair of tings to turn steaks or chops. If the meat is pierced, natural juices will be lost.

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