Steak au Poivre

Ingredients

Method

Griddle or grill steak according to guidelines below (sprinkle with extra peppercorns before cooking for a peppery flavour).
In a small saucepan, heat the butter (oil for healthy option) and gently fry the garlic, peppercorns and mushrooms for 1-2 minutes.

To continue Classic Recipe. Add the brandy and cook for 1 minute. Remove pan from heat, add cream. Cook over low heat and allow to heat slowly until sauce thickens. Pour over steak.

To continue Healthy Option. In a small bowl mix together the cornflour and 2 x 15ml sp (2tbsp) of the milk to from a paste. Add the paste and all the remaining ingredients to the pan, bring to the boil and cook for 2-3 minutes until sauce thickens. Pour over steak.

Serve with a large mixed salad, new potatoes, asparagus and crusty bread.

Cooking Guidelines

Choose the right steak for the recipe: Rump, sirloin, fillet, or minute steak.

Cooking times each side:
Rump/Sirloin - rare 2½mins, medium 4 mins, well done 6 mins.
Fillet - rare 3-4mins, medium 4-5 mins, well done 6-7 mins.
Minute steak - cook for one minute only.

Braised Lamb Shank With Mash and Malt Whiskey Gravy

Ingredients

Method

Heat oil in a heavy based pan or casserole dish. Season lamb shanks and brown on all sides. Add chopped vegetables, garlic and stock and bring to a simmer. Place in a medium oven 170^oC, 325^oF, Gas Mark 3 and cook for approx. 2 hours, turning shanks once or twice during cooking. Meat should be just falling of the bone when cooked. Strain cooking juices into a pan, add the whiskey and reduce by one third (to thicken the sauce a little, mash in some of the cooking vegetables) and check seasoning. Place the mashed potato in the centre of a large plate. Put the lamb shank on top with shank pointing up and spoon sauce around.

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