Frying Up a Storm

Remember I told you about my great butcher's buy. Well yesterday I got the sirloin steaks out of the freezer and could hardly contain my excitement until this evening when I could finally get my teeth into them.

Look at these babies

The smells were heavenly

Some healthy oven cooked chips

Fried onions

 and an assortment of chicken sausages to go with.

The End Result

A bit grilled, but they were still delicious

And a beautiful pepper sauce for that extra je ne sais quoi.

Pepper Sauce

Ingredients

30g green/black peppers grains

100ml cognac

300ml beef/lamb/veal stock

100ml creme fraiche

Method

1. In a hot pan, add the pepper grains.

2. Heat for 1-2 mins until the grains start to dry out.

3. Crush the pepper grains roughly.

4. Add the cognac and bring to the boil.

5. Let the cognac evaporate for 1-2 mins.

6. Add the stock and cook for a further 5 mins.

7. Add the creme fraiche and reduce the sauce until nice and creamy.

Preparation : 0 mins

Cooking time : 20 mins

Serves : 4