To celebrate the beginning of the cooking club (which we decided was January 20), we made peppersteak using the recipe from Rebekah’s dad Chuck (thanks, Chuck!).
Chuck’s Recipe for Pepper Steak
Ingredients:
4 filets (3/4” to 1” thick). Use the best filet you can find (center cut prime if you can get it).
1/2 stick of butter
1 bottle Chutney (about 4 oz). I use Major Grey’s Chutney.
Lots of cracked pepper to taste. One-two tablespoons is not too much. I crack it using the flat part of a hammer, layered under wax paper. (Or, use a mortar and pestle.)
Two shots of brandy.
Cooking Instructions:
Melt the butter in a frying pan. Heat until bubbling and sizzling. The butter should not burn or smoke.
Add the filets and sear for about 2 minutes a side. They should be nice and brown. After you turn, sprinkle pepper on the top. Turn again and sprinkle more pepper. Turn heat down and cook on lower heat until done. Best way to determine doneness is to use a meat thermometer. Otherwise, cut into them. You can also tell by feel.
When they are nearly done, spoon chutney on top of filets.
Pour in two shots of heated brandy (heat about 15 seconds in microwave). Flame the mixture.
After flame dies down, remove steaks. Increase the heat and thicken the sauce a little.
Serve filets. Spoon the chutney and juices over the filets.
We cheated and had store-bought dessert.
