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Ingredients

• To prepare the steak:
• 2 fully defrosted steaks,
• ½ thick, 200gms each, trim excess fat, if any.
• 1 tbs of the black pepper sauce (recipe below)
• To make the gravy:
• 1 heaping tbs black pepper sauce
• ½ cup milk 2 tbs blond roux*
• kosher salt for seasoning
• * Called blond roux, it is simply equal parts flour and butter blended together and used to thicken a sauce and enrich it.
• To make the basic pepper sauce:
• Ingredients:
• Largely adapted from Chef Sam Leong's recipe
• Good for 10 servings, keep balance in fridge for use later with some other dishes
• 30g (2 tbs) butter
• 15g (3-5 cloves) peeled and minced garlic
• 15g (2 rounded tbs) red chilies minced
• 200ml (4/5 cups) water
• 15g (2 1/2 tablespoons) ground black pepper
• 30ml (2 tbs) maggi seasoning (available at Asian markets, can substitute with light soy sauce)
• 12 grams (1 tbs) icing sugar
• 1 tbs pear balsamic (other balsamic is fine)
• 2 tsp worcestershire sauce
• 70g (1/4 cup plus 1 tbs) tomato paste
• 1 rounded tbs all purpose flour

Description

Fast And Simple. I Decided To Make Black Pepper Steak, Steamed Broccoli, And Boiled New Potatoes Tossed In Butter With Roasted Garlic And Parsley. I Got All These Ready In 45 Mins, Actually Beating My Own Estimate Of One Hour.

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