Marinated Steaks With Beer and 4 Peppers |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a recipe I made a few years ago. This is from Jean-Francois Plante. Ingredients:
4 (8 ounce) rump steak (or any steak you want) |
1 (12 ounce) bottle beer |
1/4 cup brown sugar |
1/4 cup lemon juice |
2 tablespoons worcestershire sauce |
1/2 teaspoon tabasco sauce |
3 garlic cloves, finely chopped |
2 french shallots, minced |
1 tablespoon whole grain mustard |
2 tablespoons pepper, cracked (a blend of four pepper is requested) |
2 tablespoons extra virgin olive oil |
10 ounces beef consomme |
1/2 cup heavy cream |
1 tablespoon butter |
1 tablespoon oil |
Directions:
1. Place steaks in a shallow pan or in an hermetic bag. Set aside.
2. In a bowl, mix all the ingredients of the marinade. Pour on the steaks, cover or close the bag. Let marinate in the fridge for 6 hours or overnight.
3. Remove the steaks from the marinade (keep the marinade). Drain well and set aside.
4. Pour the marinade in a saucepan and bring to boil. Add beef consomme and let simmer 5 minutes at medium heat. Add the cream and let simmer again 5 minutes or until the sauce has thicken and is creamy.
5. Meanwhile, in a skillet, melt the butter with the oil. Brown the steaks 4 to 5 minutes each side for rare. (you can cook them on the barbecue I guess).
6. Serve the steaks with sauce on top. These steaks are great with mashed potatoes.
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