So as my first post this year, something quite enjoyable… steak (for 2 so multiply up as your needs require) a very simple and enjoyable recipe that is extremely easy to make!
Preparation and cooking time: Approximately 20-25 minutes.
Ingredients:
Half a Fresh Lemon
2 Angus Fillet Steaks
1 Small Capsicum (bell pepper)
1 Medium onion
2 plum tomatoes
Half a pint (250ml) of beef stock.
1 tablespoon cornflower.
Salt and Pepper (Cracked Peppercorns, not the ground powder!)
Olive oil as necessary.
25-50ml Cold Water
Preparation and cooking:
Chop Onions into small pieces, followed by capsicum and tomatoes. Place onions and capsicum into a dry pan on low heat. Put a dry skillet on a high heat (Note: I have a wok burner and use that as you need LOTS of heat – electric cookers will need lots of extra time to warm up.) Grind/crack some pepper into the skillet, by this time the pan with the onions should be making a quiet sizzle noise, give a good splash of olive oil and mix to ensure everything is coated in oil. When the onions start changing colour, place lid on pan to keep the steam in. Stir and monitor. when the capsicum starts changing colour, add the chopped tomatoes and stock. Bring to boil, lower heat to continue simmering without the lid/cover and add cracked pepper and salt to taste.
Meanwhile, the cracked pepper and skillet will start smoking, at this point place both steaks squarely in the skillet. Crack some more pepper over the steaks. Squeeze half of the lemon over both steaks, and add salt to both. After a few minutes turn both steaks and squeeze the other half lemon over each steak. Continue cooking to your preference (do not turn the steaks over.) Remove both steaks to a clean wooden chopping board and allow them to ‘rest’. Place cornflour in a cup or small jug, add a small amount of COLD water and mix well, pour mix into simmering sauce stirring well to prevent lumps forming, remove heat immediately and continue stirring.
Serve with mashed potatoes and vegetables or chips and a splash of Worcestershire sauce.