by Murdoch Books test kitchen
Murdoch Books Australia, Millers Point, 2008
Cooking on page 32–33
Horseradish and black pepper are two of my favourite flavours so I absolutely had to buy this book when I saw it at a recent Lifeline Book Fair. It cost me all of $3.
I have no idea how long it will take me to work my way through all these amazing recipes. I might even get to page 132 and tuna burgers. 🙂
Pepper steaks with horseradish sauce
4 sirloin steaks
3 tablespoons seasoned cracked pepper
2 tablespoons brandy
3 tablespoons beef stock
4 tablespoons pouring (whipping) cream
1 tablespoon horseradish cream
½ teaspoon sugar
Cook on a hot, lightly oiled barbecue grill or flat plate for 5-10 minutes, until cooked to your liking.
To make the sauce, put the brandy and stock in a pan. Bring to the boil, then reduce the heat. Stir in the cream, horseradish and sugar and heat through. Serve with the steaks.
How it played out
This is such a simple recipe that I had no choice but to follow the instructions. Because I made it for just the two of us, I splurged and bought some of the very best steaks—eye fillet—that I can get in Australia.
Served with a simple green salad, baby potatoes tossed with fresh herbs, and a mushroom casserole with a breaded topping (I have a recipe for that too, but it’s not page 32).
An absolutely delicious way to prepare steaks. I might not cook steaks (or meat) very often, but this is definitely the way to go on those rare occasions. Truly a dish worthy of company, and oh-so quick and easy to prepare.
We’ve just been travelling in seven European countries and have had some amazing meals. Along the way, we enjoyed vety sandwiches—a special treat that comes from a Finnish town called Lappeenranta.