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.”
READY IN:
40mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Slice the meat into thin strips, discarding any fat or gristle.
  2. Sprinkle the meat with pepper and spice seasoning and set aside to marinate in a cool place for 30 minutes.
  3. 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.
  4. 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.
  5. 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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