mmmmmhhhhh I have been waiting to make this meal for a while now and it was super super delicious, can’t wait to make it again.
Many people have their own way of making or searing steak, so paper pen and off to you tube I went, spent the better part of my afternoon just to get a recipe I was comfy with. My buddy food wishes never disappoints, because he is simple but ingenious in his cooking.
Next step was to pass by the supermarket and pray I get good steak, (in the average Kenyan home, these are not meats we cook), which I did, not a perfect cut but it would serve my purpose.
The meat has to get to room temperature, then I seasoned it with salt and pepper.
Once meat was good and seasoned. I heated some oil on a non stick pan, let it get hot then add in your steak. The high heat allows the meat to brown beautifully, do this on both sides letting each cook for 4-5mins per side. Once brown lower the heat and allow the meat to cook as long as you desire, rear/medium rear/well done, your take, Kenyans do well done!
Take out your meat place in a foil paper and cover well to maintain the warmth and juiceness of the meat.
On the same pan add 2 tbsps of brandy (didn’t use this) let the alcohol to burn off and the brandy to reduce then add your 3/4 cup beef stock, let it simmer, then add 1/3 cup of cream (i had light cream as seen below). Let the sauce thicken out or once simmered add in your steak and let it thicken as steak gets the moisture). Remember to add in the juice in the foil paper!
This is how it looked with the thickened sauce (I put in a bit more beef cubes, thus the colouring)
Once done, lower heat or turn off and add a tsp of cold unsweetened butter, let it melt and spoon the sauce over the steak to give it a smooth texture.
This meal was served with potatoes and green bananas. All cut up and boiled