

This recipe is elegant, easy and inexpensive…how much better can it get? I used sirloin in this recipe because it was on sale. You could also use cube steak (or any other thin, boneless cut of beef that’s on sale.) The steak doesn’t take long to cook so you’ll want to start your potatoes first. Cooking the broccoli in the microwave saves time and it’s one less thing to have cooking on the stovetop…but you can cook it however you like it.

Pepper Steak Recipe-

Prep time: 15 minutes Cook Time: 15 minutes Serves: 4 Cost: About $9.80 (for complete meal)

Ingredients-

1/4 cup whole peppercorns

1 mango – peeled, one half chopped, the other half quartered

1 packet au jus (found in the aisle where taco/gravy packets are)–you’ll only need about 1/2 cup-you can freeze the leftovers and use for future use

4-5 tablespoons butter

4 thin, boneless sirloin steaks (about 1 to 1 1/2 lb)

kosher salt (you can use any salt you have but I prefer cooking with kosher or sea salts)

1/2 cup brandy (or cognac)

2-3 chopped scallion

Parsley-optional for garnish

Directions-

If you’re cooking the potato wedges to accompany the steak, you’ll already have the oven heated to 400 degrees. Otherwise, preheat oven to 400 degrees.

Put the peppercorns in a baggie and crush with rolling-pin. Spread the crushed peppercorns on a plate and set aside. Peel the mango (vegetable peelers make this quick and easy). Chop half, quarter the other half. Heat the au jus in saucepan according to packet directions. In an oven-proof skillet, heat one tablespoon of butter over medium heat. Add the chopped mango and cook until the mango gets soft and starts to carmelize (about 4 to 5 minutes). While the mango is cooking, place a slice of mango on each piece of steak. Roll the steak up, stick a toothpick through it to hold together (remember to PULL OUT the toothpicks before you serve them) and roll in the crushed peppercorns until completely covered. Turn the heat (the burner you’re cooking the mango in) up to high and add the remaining butter. Add the steak and cook, turning until both sides are browned, about 2 minutes. Place the skillet in the preheated oven and cook for about 8 minutes. Once the steaks are cooked, remove from the skillet and put on a plate. Place the skillet back on the stove and heat juices on high, pull the skillet off the burner and (very carefully) pour the brandy in to the skillet and place back on the burner to flame. You’ll get a “burst of flame”. Once the flame has burned out, add 1/2 cup au jus and let reduce. While the sauce is reducing, plate the steaks, pour the sauce over each piece and sprinkle with chopped scallions. Garnish with parsley.

Roasted Potatoes –

Prep Time: 5 minutes Cook Time: 30 minutes Serves : 4

Ingredients-

4 medium russet potatoes

1/4 to 1/2 cup olive oil

Kosher salt and pepper

Directions-

Pre-heat oven to 400 degrees. Wash potatoes and pat dry. (You can peel the potatoes if you want-we prefer skins on and you keep the vitamins). Quarter each potato and put on cookie sheet. Drizzle olive oil over the potatoes, add pepper and kosher salt. Cook for about 30 minutes.

(This video was filmed a couple of years ago with former Executive Chef of the Cliff House at Pikes Peak, Scott Savage. Chef Savage was one of my favorite people to go to with cooking questions and I was thrilled when he came to my house for a cooking lesson.)

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