PUB STYLE PEPPERED STILTON STEAKS WITH CHARRED ONIONS AND CHIPS
Thick rump or Sirloin steaks, encrusted with cracked black peppercorns, pan-fried to collect all the juices, served with a Stilton cheese & toasted walnut topping, with charred fried onions on the side............phew........AND chips (French fries)!!! Interested?! This is a dish I have eaten countless times in numerous local Pubs in the North of England - it has to be my favourite way to eat steak! You don't need anything else, apart from a mixed side salad maybe AND a pint of "real" ale to wash it down with! I have recreated this dish at home - and once you have peeled and sliced you onions and sorted out your Stilton cheese and chips, it's a doddle! I often use "oven" chips, or my Dad's Recipe #193370 which are great with this meal. Try to choose locally produced beef for your steak, and preferably organic. Just for interest, Sirloin steak was named, so the legend says, by King Henry VIII, who having enjoyed it so much, "knighted" the loin of beef on the spot, so loin of beef became SIRloin!!
Provided by French Tart
Categories One Dish Meal
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Crumble the Stilton cheese into a mixing bowl and add the softened butter and the toasted walnut pieces, mash together well. Cover & set to one side - in a cool place.
- Press the cracked peppercorns into both sides of the steaks, ensuring they adhere well. Cover and leave to come to room temperature for about 30 minutes.
- Take 1 ounce of butter from the 2 ounces of butter, and heat it up over a very high heat in a sturdy frying pan/skillet. Add the onion rings and stir well - allow them to char at the edges before turning down the heat and cooking over a slow heat for about 10 minutes more. Set to one side.
- 5 minutes before you want to start cooking your steaks, start to fry your chips/French fries - unless you are oven baking them, in which case you need them to be in the oven at least 45 minutes before you want to serve the steaks.
- Heat up the remaining 1 ounce of butter in a large sturdy frying pan/skillet and as soon as the butter starts to smoke but NOT burn, add you steaks.
- (Here is a rough cooking chart for you: For steaks about 1" thick, Rare is 3 minutes each side; Medium is 5 minutes each side and Well Done is 7 minutes each side - depending in the thickness of your steaks!).
- As soon as you have cooked your first side, turn the steak over and crumble half of the Stilton and walnut mixture over the top of each steak, continue to cook until the steaks are cooked to your liking.
- At the same time that you crumbled the Stilton mixture over the top, add the pre-fried onions and scatter them around in the frying pan to finish cooking them.
- Serve the Stilton and Pepper Steaks immediately with the charred onions and Chips/French Fries.
PEPPERED STEAK WITH BRANDY FLAMBE
Make and share this Peppered Steak with Brandy Flambe recipe from Food.com.
Provided by Candy C
Categories Steak
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Steaks should have been out of refrigeration for at least 30 minutes.
- Sprinkle bottom of a large heavy weight skillet with the salt and preheat using high heat.
- Press the steaks into the crushed peppercorns and work it into both sides of the meat with the palm of your hand.
- When skillet is well heated, add the steaks and quickly brown each side, uncovered.
- Reduce heat to medium, turning steaks once and cooking to the desired degree of rareness (6-7 minutes per side for a medium to rare 1 1/2 inch thick filet).
- In a separate pan combine and heat the butter, lemon juice and worcestershire.
- Place cooked steaks on serving platter, pour heated butter mixture over steaks and flambe.
- To flambe: Use 1 ounce of hot (not boiling but hot) brandy per steak.
- Pour brandy over steak, light a match, and let the liquor burn out on its own.
- Serve immediately.
PEPPERED RIB-EYE STEAKS
This recipe came from my SIL. If you love pepper, you'll enjoy the flavors of these steaks. Prep time includes chilling the steaks.
Provided by Dreamgoddess
Categories Steak
Time 1h21m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine garlic powder, thyme, black pepper, salt, lemon pepper, red pepper, and parsley.
- Brush the steaks with oil.
- Rub steaks with the combined seasonings.
- Place steaks in a large pan.
- Cover and refrigerate for 1 hour.
- Grill the steaks over medium-high heat for 6-8 minutes on each side (or to your desired doneness).
PEPPERED STEAKS WITH BLACKBERRY SAUCE
This is a refreshing way to eat a steak. I love to do this during the summertime when the blackberries are in season and you can stop down any dirt road and pick them fresh.
Provided by southern chef in lo
Categories Steak
Time P1DT12m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine lemon juice, oil, onion, and garlic in large plastic zip lock bag; mix well.
- Place steaks in bag and seal. Refrigerate for 6 to 24 hours, turning bag occasionally.
- When ready to cook, rub pepper around the edges of each steak. Preheat grill.
- In small saucepan add jam, vinegar, and onion powder. Cook over medium heat until jam is melted, stirring constantly. Remove from heat.
- Place steaks on gas grill over medium heat, or charcoal grill 4 to 6 inches from medium-hot coals. Cook 8 to 12 minutes or till desired doneness turning once halfway through cooking.
- To serve, spread steaks with sauce and top with fresh blackberries. steaks can also be cooked inside broiler oven by placing on broiler pan 4 to 6 inches from heat and broiling 7 to 10 minutes or until done.
Nutrition Facts : Calories 620.1, Fat 45, SaturatedFat 13.2, Cholesterol 80.5, Sodium 69.1, Carbohydrate 33.3, Fiber 1.6, Sugar 21.2, Protein 20.9
PEPPERED STEAK IN SHERRY CREAM SAUCE
From Sarah Ainley's book, The World's Best Recipes, Caribbean section. "This dish would be perfect for supper, served on a bed of noodles or with boiled plantains." Prep time doesn't include 30 minutes marinating time.
Provided by mersaydees
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice the meat into thin strips, discarding any fat or gristle.
- Sprinkle the meat with pepper and spice seasoning and set aside to marinate in a cool place for 30 minutes.
- Melt the butter in a large frying pan and sauté the meat for 4-5 minutes until browned on all sides. Remove to a plate and set aside.
- Add the shallots and garlic to the pan, fry gently for a few minutes, then add the sherry and water and simmer for 5 minutes. Stir in the cream.
- Reduce heat and adjust the seasoning. Stir in the meat and heat until hot but not boiling. Serve with plantain and garnish with chives.
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