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Pepper Steaks with Jamaican Cream Sauce

By Chelsea Sugar
Pepper Steaks with Jamaican Cream Sauce
2 servings
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  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 2 mins
  • Serves
    2
Ingredients

    2 Tbsp peppercorns
    2 eye fillet steaks
    oil for frying
    1 tsp Dijon mustard
    2 Tbsp Worcestershire sauce
    1 Tbsp Chelsea Dark Cane Sugar
    1 Tbsp rum
    1 cup cream
    2 Tbsp chopped parsley

Method

    Coarsely crush the peppercorns and press into both sides of the steaks. Heat a heavy pan with a splash of oil and cook steaks for 2 to 2 1/2 minutes each side - to your desired level of doneness. Remove and rest under tin foil while you prepare the sauce and warm the plates.
    In the steak pan add the Dijon mustard, Worcestershire sauce, Chelsea Dark Cane Sugar, rum and cream. Stir over medium heat until reduced and thickened. Serve poured over the steaks and sprinkled with parsley. Serve with crisp fries and a green salad.

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