Pepper Steak
with Homemade Parmesan Chips
| Ingredients: 4 10 oz sirloin steaks 4 tsp crushed white peppercorns 1 tbsp olive oil 1/2 tsp butter 280 ml whirte wine 120 ml brandy 200 ml cream 8 sprigs of thyme 2 tsp demi-glaze 4 tsp Dijon mustard |
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Preparation:
- Season the steaks with salt.
- In a hot pan add butter, olive oil and thyme. Sear the steak on both sides to desire doneness and set aside.
- Remove the thyme, add the crushed white peppercorn and deglaxe with white wine and brandy.
- Add cream. Dijon mustard and demi-glaze and reduce to the right consistency.
- Season to taste.
Homemade Chips :
- Wash and cut the potatoes into thick strips, place in iced water.
- In a deep fryer, blanch the chips together with the garlic in vegetable oil at 300 F for a little over three minutes until cooked inside but still shite, then remove, drain and cool slightly.
- Re-fry the chips at 350 F with the resemary until golden brown.
- Take out, drain and then toss together with grated parmesan.
Serves 4.
Wine Pairing
Genesis Syrah by Hogue Cellars from Columbia Valley, Washington, elevates this dish to an experience. As you take a bite of your perfectly grilled, mouth-watering steak, notice how just a sip of this nextar intertwines with the peppercorns and refreshes the palate, resulting in an almost everlasting finish of licorice and berries.
Karl Winkler , Executive Chef, Queens Grill, Queen Victoria, Cunard
Jean Sebastien Richer, Chief Sommelier, Queen Victoria, Cunard
 Transatlantic Crossing |
 Mediterranean |