Wednesday, 8 October 2014

Pepper Steak Tagliatelle

Scott loves Pepper Steak or Pepper sauce on anything just about ... well second only to Smokey BBQ Sauce!

Many years ago when we first started living together I found this recipe in a cooking mag I then subscribed to that he loved, since then I make it when the teenager is not here. 

It is a fantastic recipe if you know, friends drop over and stay for dinner, you have 2 pieces of steak and need to stretch it to 4 adults, or shock horror you have one nice juicy steak and cannot be bothered to go to the shops for another, yes that is me.

I keep one of these nifty little cans of green peppercorns in the pantry for use when I need to throw this together.  You can get these cans in the spice aisle of the supermarket with the salt and pepper.

The following recipe is for 4 however it is easy to half for 2 or double for a dinner party!

2 steaks (porterhouse or such)
1 tin green peppercorns (see above picture)
2 cups beef stock
300 ml cream
250g tagliatelle
parley to garnish

Put on your water to boil for the pasta.  When water comes to the boil, salt the water and cook the pasta to the instructions.

While this is happening you can season your steak and fry in pre heated fry pan for approx. 3 minutes per side,  you just need to seal the meat and colour slightly,  remove to a plate to rest.   The steak will not be cooked through but this is good.


In the same fry pan add the stock and allow to come to a rapid simmer.  Add 1 to 1 1/2 teaspoons of  drained peppercorns or to taste to the stock and allow to reduce by a third.

While the stock is reducing slice the steak on an angle to desired thickness.

Add the cream to the stock, stir to combine and allow to simmer on low for 3 minutes.

Add the cooked pasta to the sauce, add the chopped parsley to taste,  approx. 1 tablespoon, to the pasta and sauce.  Toss together then add the slices of steak. 

Toss together for 2 minutes and serve.

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