Bloem - July 2021
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FOCUS ON CHECKERS WINTER FOOD STEAKHOUSE CLASSIC<br />
PRIME RIBEYE<br />
WITH GREEN PEPPERCORN SAUCE<br />
Perfectly cooked meat topped with a tasty pepper sauce means you can treat your loved<br />
ones to a divine, filling and tasty dish.<br />
COOKING TIME: 30min<br />
SERVING: 4<br />
YOU WILL NEED<br />
Butter and oil for frying<br />
4 thick prime ribeye steaks, 250 g each<br />
60ml brandy<br />
50ml butter<br />
2ml English mustard<br />
20ml green peppercorns, lightly<br />
crushed<br />
200ml beef stock<br />
25ml fresh cream<br />
Salt and black pepper<br />
METHOD<br />
Heat the oil in a large shallow<br />
saucepan and sauté the onion until<br />
glossy.<br />
Add the mustard seeds (or powder),<br />
stirring until the seeds begin to pop.<br />
Add the meat. Sprinkle with the flour<br />
and stock powder. Stir until well mixed<br />
and the meat is lightly browned.<br />
Add the tomato paste, tomato sauce,<br />
sugar, vinegar, soy sauce, sherry and<br />
enough water (about 125 ml) to just<br />
cover the meat. Cover and reduce<br />
the heat and simmer for about 20<br />
minutes.<br />
Add the oregano and mushrooms<br />
and cook uncovered for another 15<br />
minutes.<br />
Season with the salt and pepper and<br />
stir in the chopped parsley.<br />
Serve on cooked pasta or rice with<br />
your favourite vegetables.<br />
Recipe: WWW.CHECKERS.CO.ZA<br />
getitmagazine.co.za/bloemfontein<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 43
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