Pepper Steak Port-Au-Prince
|Beef sirloin steaks||32 Ounce (8 In Number, 4 Oz Each)|
|Peanut oil||2 Tablespoon|
|Onion||1 , minced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Beef stock||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|Amber rum||1⁄4 Cup (4 tbs)|
In a mortar, pound the peppercorns until coarsely crushed.
With the heel of the hand, press peppercorns into the meat.
Heat oil, 2 tablespoons butter, and onion over high heat in a large skillet.
Saute steaks in the fat until meat is as done as desired.
Season with salt.
Transfer meat to a warm platter and keep hot.
Pour wine and stock into the skillet over high heat to deglaze.
Add the remaining butter and parsley.
Pour mixture over the meat.
Warm rum, ignite it, and pour it, still flaming, over the steak.
Serve immediately with smothered mixed vegetables