Ingredients: serves 4
4 large sirloin steaks, each about 7 oz/20 dkg, 2 tablespoon mustard, 1 taspoon “Strong Steven” hot cherry pepper paste, about, 1 heaping teaspoon salt, 1 3/4 oz/1/2 dl apricot brandy, 14 oz/4 dl brown sauce, 1/2 teaspoon Worcestershire sauce, 1 level teaspoon Univer Strong Steven, oil for the marinade
Pound the steaks to flatten them a little, rub thoroughly with a mixture of “Strong Steven” hot cherry pepper paste and mustard. Place them tightly in a dish, add enough oil to cover. Marinade in the refrigerator, covered, 2-3 days, turning them over a few times. Cook the steaks with the marinade juice just about dripping off them in a hot skillet 2-4 minutes, depending on your preference (rare, medium, welldone), salting them in the process.
Heat the brandy to lukewarm and pour over the meat. Light it, and shaking the skillet, continue cooking until the flames die out. Pour the prepared brown sauce over it, season with Worcestershire
sauce and “Strong Steven” hot cherry pepper paste.
Cook only until the sauce is heated through. If the brown sauce is too thick, thin with a few tablespoon water or red wine. Serve the meat with the sauce
poured over it, and potato croquettes and stewed peach compote on the side.
Preparation time: 30 minutes + marinade
Calories per serving: 567 (without side dishes)
Skill: Not easy to prepare