Peppered Steak in Cream Sauce
25 g (1 oz) butter
225 g (8 oz) baby onions, halved
½ tsp Schwartz Garlic Granules
1 tbs Schwartz Coarse Ground Black Pepper
4 sirloin steaks
1 tbs brandy
284 ml (½ pint) carton single cream
Salt to taste
Meanwhile, Press the Black Pepper onto the steaks and grill according
to taste. Transfer to a serving plate.
Melt butter in a large frying pan and fry the onions and garlic
for 3-4 minutes until softened. Add brandy. Stir in the cream and
bring to the boil, stirring. Season with salt to taste and serve
with the steaks.
Makes 4 servings.
Many thanks to Schwartz
for letting us use this recipe.
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