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Garnished Pepper Steak
2 (4 ounce) sirloin steaks
1 clove garlic, crushed
Salt and freshly-ground black pepper
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)
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: 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 stock and stir in well. Add remaining sauce ingredients and bring to a boil.
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.
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.