Peppercorn Steak Recipe

Jan 03, 2018
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Peppercorn Steak is very popular dish in the world. You can make it at home easily.

Ingredients:

For Marination:

  • Beef or Chicken steak 6
  • Garlic paste 1-1/2 tbsp
  • Mustard paste 1-1/2 tsp
  • HP sauce 3 tbsp
  • Worcestershire sauce 5 tbsp
  • Black pepper crushed 1-1/2 tsp
  • Salt 1-1/2 tsp
  • Oil 3 tbsp

For Peppercorn Sauce:

  • Maida 3 tbsp
  • Water 1-1/2 cup
  • Milk 1-1/2 cup
  • Oil 2-1/2 tsp
  • Unsalted butter 1-1/2 tbsp
  • HP sauce 1-1/2 tbsp
  • Black pepper crushed 1-1/2 tsp
  • Salt 1-1/2 tsp
  • Sugar 1-1/2 tsp

For Serving:

  • Onion rings 1 cup
  • Boiled mixed vegetables 3 cups
  • Black pepper crushed 1 tsp
  • Salt to taste
  • Butter unsalted 1 tbsp
  • Mash potato or potato wedges or fries or boiled rice as required

Direction:

  1. For marination: Put hp sauce, garlic paste, mustard paste, Worcestershire sauce, black pepper, salt and oil in bowl and mix it nicely.
  2. Then marinate chicken or beef steak with this marination for 2 to 3 hours.
  3. For peppercorn sauce: Put butter in pan and melt it.
  4. Now put maida, salt, sugar and black pepper and cook for 1 minute on medium flame.
  5. Then add water and milk and mix it nicely until there are no lumps.
  6. Now add hp sauce and mix it nicely.
  7. Now heat grill pan with 2 tbsp oil.
  8. Now keep steaks and cook for 7 to 8 minutes on medium flame.
  9. Now melt butter in other pan.
  10. Then add boiled vegetables, black pepper and salt in pan and cook for 2 minutes on high flame.
  11. Now heat sizzler plate with 1 tbsp oil.
  12. Now put onion rings and caramelize it on high flame.
  13. For serving: Now keep steak, vegetables and mash potato or potato wedges or fries or boiled rice.
  14. Then spread sauce on steak and serve hot.

Peppercorn Steak is mouth-watering main course dish. Beef or chicken is marinated with sauce mixture and cooked. Then served with caramelize onion, boiled vegetables, mash potato or potato wedges or fries or boiled rice and topped with peppercorn sauce.

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