Stick in a nice dressed side salad and a good dod of butter on your tatties as well.
You may also like to make a pepper or diane sauce for the steaks.
This is Robert Carrier's version of pepper steak which I have used for the last 25 years.
Melt a some oil in the pan and then add some butter. Heat. Sear your steaks on both sides and on the sides too. Cook till they are done the way you like.
Rare- should feel like your cheek
Medium -should feel like your chin
Well done- should feel like your forehead
Once they are almost done put them on a plate in a warm oven and cover with tin foil.
Now for diane sauce you would add more butter and cook sliced shallots and mushrooms on a high heat and then put a lid on at lower heat to allow them to fully tenderise. You would then add some mustard, tomato puree and lea and perrins sauce and a tiny amount of sugar.
For pepper sauce (which I prefer) you add about a cup of chicken stock to the pan and reduce on a high heat by half. You then add black, green or pink peppercorns which you have smashed up with a rolling pin (while they are in a plastic bag). You then reduce the heat, add any extra steak juices that have accumulated in the oven dish and then add brandy. You then take the juice off the heat and chuck in a fair bit of double cream. You hold the pan up and shoogle the cream into the brandy/pepper mixture till mixed and then pour it over the steaks.
Have a lovely time.
