Monthly Archives: February 2013

Steak with Black Pepper Sauce


Recipe from noobcook.


  • 2 ribeye steaks (or other cuts such as sirloin) at least 1-inch thick (about 250g each)
  • 100 grams baby carrots peeled
  • 100 grams baby fine beans ends trimmed
  • olive oil
  • 1/2 tsp sea salt
  • 2 tbsp black peppercorn pounded using mortar and pestle
  • 1/2 glass red wine
  • 100 ml beef broth you can cheat by using a small piece of beef cube
  • 4 tbsp thickened cream adjust to taste
  • 1/2 tsp Worcester sauce (Worcestershire Sauce)
  • cornstarch solution 1/2 tsp cornstarch dissolved in 2 tsp water


  1. Blanch carrots and baby fine beans in a pot of boiling water for 3 minutes. Transfer immediately to an ice water bath for 5 minutes, drain and set aside.
  2. Brush both sides of steaks with olive oil, season with salt and 1/2 tsp of the crushed pepper.
  3. Heat saucepan on high heat (without any oil) until very hot. Place the steaks onto the hot pan and reduce the heat to medium high.
  4. Cook the steaks based on desired doneness. For my steak which is 1-inch thick, I cook each side for about 4 minutes, for somewhere between medium rare and medium. Note: add or subtract for each stage of doneness – e.g. add 1 minute for medium well.
  5. Place the cooked steaks on a plate and let it rest for a few minutes before serving. Reserve the liquid collected on the plate for making black pepper steak sauce.
  6. Meanwhile, heat the saucepan used to cook the steak. Add red wine and deglaze the pan by scraping the browned bits with a spatula. Simmer for a few seconds to allow the alcohol to evaporate.
  7. Add remaining crushed black pepper, beef broth, liquid collected from the cooked steak (step 5), cream and worcester sauce. Simmer for few minutes. Thicken the sauce with cornstarch solution.
  8. Arrange cooked steak on a plate with blanched carrots and beans. Ladle black pepper sauce over the steak and serve immediately.

Simple Steak Sauce recipe


Taken from


  • 1/3 cup liquid (wine, Cognac, Armagnac, Scotch, whiskey, vinegar, vermouth, red or white wine)
  • 2 tablespoons thickener (butter, cream, creamy cheese, or mustard)


  1. Once the steak is removed from the pan, keep the heat on high and pour the liquid into the hot pan, then scrape up the golden crusty bits that have formed on the bottom. Let the mixture simmer for a few minutes to reduce.
  2. Swirl in a couple tablespoons of thickener and simmer for a minute more. Plate your steak (on a warm plate) and pour over the sauce. The choice of liquid and thickener is a matter of taste.

Basic Mashed Potato recipe


Taken from allrecipes.

Makes 4 servings.


2 pounds baking potatoes, peeled and quartered

2 tablespoons butter

1 cup milk

salt and pepper to taste


  1. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  2. In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

Mashed Potatoes with Mushroom Gravy


Taken from Eat, Live, Run blog.


for potatoes:

2 large russet potatoes

4 T butter, softened

1/4 cup whole milk

1 tsp salt

1/2 tsp pepper

for mushroom gravy:

1 T butter

1 lb sliced mushrooms

1 shallot, minced

1/4 cup flour

1 cup chicken stock (or vegetable stock)

1/4 tsp dried thyme

1/4 tsp salt

1/4 tsp pepper

1/4 cup cream (optional but highly recommended)


Peel and slice the potatoes. Bring a large pot of water to a boil and cook the potatoes until fork tender, about thirty minutes. Drain and then place the potatoes back into the pot and mash with a potato masher or large fork. Add the softened butter, milk, salt and pepper and continue mashing until smooth. Place in an ovenproof dish and keep warm in the oven until ready to eat.

Heat the tablespoon of butter in a large skillet over medium high heat. Add the shallot and cook until tender, then add the mushrooms and continue cooking until soft and juicy. Sprinkle with salt, pepper, dried thyme and flour and toss to coat well.

Cook for another four minutes, stirring constantly. Then, slowly pour in the stock and whisk over medium heat until thickened (about three minutes). Add cream and additional salt to taste.  Serve warm over the potatoes.


45 minutes