Peppered Steak in Sherry Cream Sauce

"From Sarah Ainley’s book, The World’s Best Recipes, Caribbean section. “This dish would be perfect for supper, served on a bed of noodles or with boiled plantains.” Prep time doesn’t include 30 minutes marinating time."
 
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Ready In:
40mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Slice the meat into thin strips, discarding any fat or gristle.
  • Sprinkle the meat with pepper and spice seasoning and set aside to marinate in a cool place for 30 minutes.
  • Melt the butter in a large frying pan and sauté the meat for 4-5 minutes until browned on all sides. Remove to a plate and set aside.
  • Add the shallots and garlic to the pan, fry gently for a few minutes, then add the sherry and water and simmer for 5 minutes. Stir in the cream.
  • Reduce heat and adjust the seasoning. Stir in the meat and heat until hot but not boiling. Serve with plantain and garnish with chives.

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Reviews

  1. I had to make this pretty bland because my husband doesn't like spicy food and the jerk seasoning I picked up definitely had a bite to it. It was very easy and fast to make. ZWT9
     
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