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Garnished Pepper Steak




  • 2 (4 ounce) sirloin steaks
  • 1 clove garlic, crushed
  • Salt and freshly-ground black pepper
  • Oil


  • 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


  • 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)


  1. Rub the crushed garlic, salt and pepper into both sides of each steak.
  2. 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.
  3. Remove the steaks to a plate and add 1 tablespoon of oil to the pan.
  4. Sauce: Add shallot, capers and mushrooms to hot frying pan and cook for about 1 minute.
  5. Sprinkle on the flour and cook to brown slightly.
  6. Pour on the stock and stir in well. Add remaining sauce ingredients and bring to a boil.
  7. Garnish: 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.
  8. Add remaining ingredients, including bone marrow, if using.
  9. Transfer the steaks to a heated serving plate. Reheat the sauce and spoon over the steaks to serve.


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