Culinary Institute of New Orleans - Pepper Steaks with Horseradish Sauce

Culinary Insitute of New Orleans

Pepper Steaks with Horseradish Sauce
Serves 12 (2 ounce portions)

4 Sirloin Steaks (8-10 oz.)
3 tbsp. Seasoned Cracked Pepper
2 tbsp. Brandy
3 tbsp. Beef Stock
4 tbsp. Cream
2 tbsp. Horseradish
1/2 tsp. Sugar

Méthode:
Coat the steaks on both sides with pepper, pressing it into the meat. Cook on a hot, lightly oiled barbeque grill or flat plate for 5-10 minutes, until cooked to your taste. To make the sauce, put the brandy and stock in a pan. Bring to a boil then reduce the heat. Stir in the cream, horseradish and sugar then heat thoroughly. Serve withe the steaks.