Steak and pepper cream sauce with Belgian fries. |
| Name: |
Rosanne Pizzella |
| Base: |
retired |
| Recipe: |
Steak and pepper cream sauce with Belgian fries.
Steaks – enough for your family, each being about 8 – 10 oz. (Any cut will do, but the more tender the better.)
Pepper
Salt
Basil
Oregano
Garlic
Thyme
Rosemary
Tarragon
Whole pepper balls
3 T. Butter
3 T. Solid shortening or butter flavored Crisco
14 – 16 oz. Heavy cream
Season steaks with herbs, but be careful not to over season. Melt about 3 tablespoons of butter and 3 tablespoons of cooking margarine or butter flavored Crisco in large frying pan. When butter and shortening are melted and nice and hot, put your steaks in the frying pan. Sprinkle with whole peppercorns. Cook on high heat or medium high, depending how you like your steak done. When steaks are cooked as you like them, remove from pan to a shallow plate or heating pan. Add 14 – 16 oz. Heavy cream to frying pan and stir to get all the good brown stuff that cooked off the steaks. Cook and stir cream sauce till thickened. Pour over steaks. Serve steaks with French fries cooked Belgian style.
Fries cooked Belgian style:
Use frozen fries, heat fryer to about 375. Cook fries till cooked but not yet brown. Remove from oil and turn up temp to 410 or max. When the light goes off, telling you the oil is at temp. Drop fries again into oil. Cook about 1 minute more or until nice and brown. Remove and shake well and turn out into bowl lined with paper towels. Toss to let oil absorb into towels. Salt as you like.
Serve steaks and fries together spooning the cream sauce over the fries and steak. SMAKELIJK! ( ENJOY)
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