We have several versions of pepper steak, and they all come down to this: good steaks of a cut that doesn't require much tenderizing or marinading, and a butter based sauce.
Pepper Steak I
Serves 4
Use:
Trimmed steaks (1 inch thick if you've got them), enough for 4 people
Crush coarsely (don't grind):
Several tablespoons of peppercorns (we usually use black)
Press the steaks into the crushed pepper and work it into both sides of the steak of the meat. Press it in firmly with the flat of a cleaver or your hand.
Sprinkle the bottom of a 9-inch skillet (cast iron works nicely) with:
2 Tbsp salt (not that we've ever used this much, just enough to dust the bottom of the pan)
Turn heat to high. When the salt starts to brown, put the steaks into the pan and brown uncovered over high heat. Reduce to medium heat, turn steaks and cook to desired degree of doneness.
In a separate pan, combine and melt together:
1/4 cup unsalted butter
1 tsp Worcestershire sauce
2 Tbsp lemon juice
Remove the steaks from the pan.
Serve the butter mixture separately.
Here's a tip: When cooking the steaks, open the windows, or turn the extractor fan up to Force 10.
Pepper Steak II
Serves 4
This recipe comes from Laura Calder's French Food at Home. She says you can make various substitutions, and it will still be good. No beef stock? A good chicken stock will do. No Cognac? Red wine does nicely.
3 heaping Tbsp mixed peppercorns
1 heaping Tbsp pink peppercorns.
4 pieces of thick boneless steak (about 125 g each)
1 garlic clove, split
salt
3 to 4 Tbsp clarified butter
125 ml beef stock
60 ml Cognac
125 ml heavy cream
If you have time and you want a less powerful peppery flavour, soak the mixed peppercorns (but not the pink ones) in 125 ml red wine or tea for a few hours. If not, omit the soaking step.
Drain the mixed peppercorns and combine them with the pink peppercorns. Crush the peppercorns slightly.
Rub the steaks with the garlic and season with salt. Coat the steaks with the peppercorns, pressing them against the meat so that they cling. Heat the butter until sizzling in a skillet large enough to hold all the steaks without crowding. Fry to the doneness of your liking, usually 2 to 3 minutes for each side. Remove to serving plates.
Deglaze the pan with the beef stock scraping up the good bits from the bottom. Boil to reduce by half. Add the Cognac and flambe. When the flames die down, add the cream and swirl it around. Boil to reduce to sauce consistency. Season to taste. Pour over steaks and serve.
