T-bone roast with green peppercorn sauce and Yorkshire puddings | Woolworths TASTE
Steak, pepper sauce and Yorkshire puddings: this is the ultimate Sunday lunch! Make the peppercorn sauce in the pan you fried the steak in, to ensure you capture all the flavour in those meat juices.
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Cooking tools:
- Muffin tin
- Roasting pan
- Mortar and pestle
- Pitcher
- Skillet
- Saucepan
- Oven
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Aluminum foil
- Measuring spoon
Ingredients
- 1 kg aged T-bone steak
- 1 T olive oil
- Sea salt
- freshly ground black pepper
- 2 free-range eggs
- 125 ml milk
- 60 g flour
- ½ t salt
- 65 ml oil
- 375 ml beef stock
- 2 shallots, finely chopped
- 250 ml cream
- 2 T brandy (or 1 t brandy extract, which is alcohol free)
- 2 T slightly crushed green peppercorns
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