Sizzling pepper steak

By Faeza
14 February 2017



¦ 2 x (175g each) sirloin or

porterhouse steak

¦ 10ml (2 teaspoons) salt

¦ 60ml (4 tablespoons) crushed

¦ black peppercorns

¦ 100g butter

¦ 1 large onion, sliced into half


¦ 5ml (1 teaspoon) crushed garlic

¦ 250g portobello mushrooms,

sliced in half

¦ 60ml (4 tablespoon) balsamic


¦ 125ml (½ cup) beef stock


Season the steaks with a little salt and

plenty of crushed black peppercorns.

Heat half the butter in a pan until

sizzling, cook the steaks for 3 minutes

on each side for medium or until

done to your liking.

Remove the steaks and keep warm.

While they rest, add the remaining

butter to the pan, throw in onions,

garlic and mushrooms, fry in the

sticky pan until starting to brown.

Add the balsamic vinegar and

simmer for a few minutes. Add stock

and boil down until thick.

Spoon the sauce over the steaks and

serve with vegetables in season and

Herbed baby potatoes.