Rib eye with creamy Hot pepper sauce

Love meat but you don't make your own sauce? Feel like something spicy and tangy to go with your favourite steak? This sauce is a cross between pepper sauce and piri piri and it's very easy to prepare...

Ingredients

2 rib eye Steaks

1 shallot sliced

1 tbsp Crushed peppercorns

2 red chili peppers chopped

1 tsp garlic powder

Juice of half a lemon

Olive oil, for frying

1 tbsp Brandy

150 ml beef stock

100 ml Double cream

Method

Fry the steaks over a high heat until seared on both sides. Remove the steaks and cover with foil to rest. Retain the juices in the pan.

Add the sliced shallots until they are soft.

Add the peppercorns, chili peppers, garlic powder and deglaze with brandy. Flame to remove the alcohol. Add the lemon juice and the hot stock and cook over a medium heat until the sauce has reduced by 2/3. At this stage be sure to incorporate any of the beef juices that have escaped on the plate where they had been resting.

Turn down to a low heat, and add the cream to the sauce, heat for a further 5 minutes, again stirring occasionally.

Taste and season accordingly with salt and pepper.

As soon as the sauce has reached the desired consistency, you can serve as a sauce with the meat or if you prefer you can reheat the meat in the sauce so that the meat is covered in sauce and serve with the remaining sauce on top.

enjoy and please leave your feedback after you try it out...