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Peppered Steak with Mustard Cream
Ingredients
1kg steaks (eye fillet, sirloin, scotch fillet, or tenderised barbecue steaks)
1-2 Tbsp oil
1-2 Tbsp salt
3 Tbsp cracked black pepper (or mixed peppercorns)
1 tsp garlic powder (optional)
For the mustard cream
250g sour cream
2 Tbsp wholegrain (or regular) prepared mustard
1 tsp instant powdered chicken stock
2 Tbsp fresh chives, chopped
1 tsp prepared horseradish (optional)
1 tsp pickled green peppercorns (optional)
Method
Combine the salt, cracked pepper and garlic powder. Oil the steaks individually and press the peppercorn mixture onto each side of the oiled steaks. Barbecue steaks over a high heat for 3-5 minutes per side, turning once. Combine all the mustard cream ingredients, blending well. Serve each steak with a dollop of mustard cream.
Serves 6 |
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