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Pepper Steak Port-Au-Prince

world.chef's picture
The pepper steak port au prince is prepared with peppercorns and cooked in amber rum and white wine along with beef stock. Don’t let the fancy ingredients scare you, it is a fairly simple recipe that can be prepared in a skillet with ease. With a whole of flaovrs from added parsley and onions, the pepper steak port au prince can be seved at parties and special ocassions
Ingredients
  Peppercorns 2 Tablespoon
  Beef sirloin steaks 32 Ounce (8 In Number, 4 Oz Each)
  Peanut oil 2 Tablespoon
  Butter 2 Tablespoon
  Onion 1 , minced
  Salt To Taste
  Dry white wine 1⁄2 Cup (8 tbs)
  Beef stock 1⁄4 Cup (4 tbs)
  Butter 3 Tablespoon
  Chopped parsley 2 Tablespoon
  Amber rum 1⁄4 Cup (4 tbs)
Directions

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

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Beef
Interest: 
Party
Servings: 
8

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