Pepper Steak with Boletes and Metaxa Brandy
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Ingredients/ Συστατικά
  • 4 steaks without the bone, about 2 cm/ 1 in. thick
  • ½ cup Metaxa brandy
  • 1 cup beef stock
  • 200 ml heavy cream
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • 35 gr. / 1 oz. dried Bolete mushrooms (shiitake belong to this family)
  • 2 tbsp butter, divided
  • Olive oil for sautéing
  • Peppercorns
  • 3 -4 leaves of sage
  • Salt and pepper
Instructions/ Εκτέλεση
  1. Brush, salt and pepper the steaks and put them aside.
  2. In a bowl add the mushrooms along with some hot water and let them rest for 15 minutes.
  3. In a skillet in medium heat add couple of tbsp. of olive oil and 1 tbsp of butter and sauté the onions, garlic and drained mushrooms until fragrant about 3 to 4 minutes.
  4. Add the Metaxa brandy and continue to sauté until it decreases to half.
  5. I put some fire on it and flambé it.
  6. Add the beef stock and the sage leaves.
  7. Cook for about 5 minutes or until the stock has lost about ⅓ of its volume.
  8. Pour the heavy cream and the peppercorns and lower the heat to low.
  9. Simmer until all the liquid from the cream has evaporated and the sauce has thickened.
  10. In the end add the last 1 tbsp of butter and incorporate to the sauce.
  11. In the meantime, sauté the steaks or bbq them up to your liking.
  12. I have an outdoors bbq and grilled them for 4 minutes per side.
  13. Let them rest for 10 minutes and pour the sauce on top of them.
Recipe by Culinary Flavors at