Al-Ahram Weekly   Al-Ahram Weekly
9 - 15 December 1999
Issue No. 459
Published in Cairo by AL-AHRAM established in 1875 Issues navigation Current Issue Previous Issue Back Issues

Front Page

Pepper steaks

By Moushira Abdel-Malek


500 gms fillet beef steaks
1/2 cup chicken stock
1 tbsp Worcestershire sauce
1 tsp mild mustard
1/2 tsp dry English hot mustard
2 tbsp cracked black pepper
2 tbsp finely chopped parsley
1 tbsp oil
1 tbsp butter
salt + pepper


Firmly rub pepper into steaks. Heat oil in a frying pan and add the steaks. Cook over high heat for 3-5 minutes or until seared on both sides, turning only once. Reduce heat to medium. For a rare result cook another minute. For a medium, cook another 2-3 minutes on both sides. For a well-done, cook another 5 minutes. Remove from pan and keep warm. Add stock, sauce and mustard to pan. Stir quickly, scraping bottom of pan with a spatula. Bring sauce to a boil and cook for 30 seconds to reduce then remove from heat. Add the butter and parsley. Season to taste and return steaks to pan and warm through. Serve with boiled potatoes and steamed broccoli.

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