| garnished Pepper Steak 2 (4 Ounce) Sirloin Steaks
1 Clove Garlic, Crushed
salt And Freshly-ground Black Pepper
oil rub The Crushed Garlic, Salt And Pepper Into Both Sides Of Each Steak. Heat A Large Frying Pan And Brush The Surface Lightly With Oil. Place Steaks In The Hot Pan And Press Them Down Firmly With A Spatula To Seal. Turn Over And Repeat. Remove The Steaks To A Plate And Add 1 Tablespoon Of Oil To The Pan. sauce
1 Shallot, Finely Chopped
2 Tablespoons Small Capers
2 Ounces Sliced Mushrooms
1 Tablespoon Flour
1/2 Cup Beef Stock
2 Teaspoons German Mustard
1 Teaspoon Worcestershire Sauce
4 Tablespoons German White Wine
1 Teaspoon Lemon Juice
pinch Of Thyme
pinch Of Rosemary add Shallot, Capers And Mushrooms To Hot Frying Pan And Cook For About 1 Minute. Sprinkle On The Flour And Cook To Brown Slightly. Pour On The Stick And Stir In Well. Add Remaining Sauce Ingredients And Bring To A Boil. garnish
4 Baby Ears Of Corn, Cut In Half
1/2 Green Pepper, Seeded, Cored And Thinly Sliced
1/2 Red Bell Pepper, Seeded, Cored And Thinly Sliced
2 Pepperonata, Stem And Seeds Removed And Cut In Half
2 Ripe Tomatoes, Peeled, Seeded And Cut Into Thin Strips
2 Ounces Bone Marrow (optional) add Corn And Peppers To The Sauce And Return The Steaks To The Pan. Cook 6 To 8 Minutes Until The Steaks Reach Desired Doneness. Cook 6 To 8 Minutes Until The Steaks Reach Desired Doneness. Add Remaining Ingredients, Including Bone Marrow, If Using. Transfer The Steaks To A Heated Serving Plate. Reheat The Sauce And Spoon Over The Steaks To Serve. |
