Pepper Steak Recipe

WINE: St JOHNS BROOK 2001 CABERNET SAUVIGNON

4 tbs cracked pepper
6 thick fillet steaks
150ml SJB Shiraz
300ml cream
1 tsp hot English mustard
Chopped chives

Place the cracked black pepper into a saucer. Press the steaks (one side only) into the pepper, putting a crust onto each steak.
Heat oil in an ovenproof frying pan until hot. Place steaks in pan, pepper side down, and cook for a few minutes. Turn and cook for a few more minutes, then transfer to a hot oven to finish. Leave in oven approx 3-4 minutes for rare; 6-8 minutes for medium and 10 minutes for well done.
Place pan back on the stovetop, add SJB Shiraz and deglaze the pan. Scrape with a wooden spoon until bubbling vigorously and is reduced to a couple of tablespoons, add the mustard and stir, then add the cream and allow to boil and thicken. Add the chives and butter.

Serve with boiled baby potatoes, asparagus or spinach, and broccoli. Serves 6

Tip: If your potatoes are a little soiled, add some fresh mint to the pot of salted water and the mint will clean the potatoes while cooking.