Creamy peppered beef

Succulent chunks of beef in a freshly made pepper sauce served with winter vegetables

Serves: 4

Cooking Time: 30 minutes

Ingredients

• tbsp of olive oil
• 500g Northern Ireland Farm Quality Assured chump steak, thinly sliced
• 1 red onion, finely sliced
• 2 cloves of garlic, crushed
• 1 red pepper, finely sliced
• 1 yellow pepper, finely sliced
• 250g mushrooms, cleaned and sliced
• 1 tsp of chilli powder
• 30ml cognac (optional)
• 250ml beef stock
• 150ml double cream

Method

Heat the olive oil in a large non stick frying pan and fry the onion until soft.

Add the chump steak and thoroughly brown then add the peppers and fry for 5 minutes until they begin to soften.

Add the mushrooms and fry until golden then add the garlic, chilli powder and cognac.

Let the cognac evaporate then quickly add the beef stock, cream and salt and pepper.

Reduce the temperature and simmer for about 20 minutes until the sauce has thickened and the beef is tender. 

Spoon into warm bowls and serve with wild rice.

To serve

Wild rice, cooked in vegetable stock