Sufra Dayma: Tarragon Pepper Steaks By Moushira Abdel-Malek Serves 4 Ingredients: 4 thick beef fillet steaks 1/4 cup orange juice 1/4 cup dry red wine 1/2 cup cream 2 tbsp plain flour 1 cup water 1 bouillon cube (crumbled) 1 tbsp canned, drained green pepper corns 1 tsp Dijon mustard 2 tbsp fresh tarragon (chopped) 45 gms butter + 1 tbsp oil Method: Heat butter and oil in a large frying pan. Add steaks and cook over high heat for about 2 minutes on each side, or until well browned and tender, but still juicy (do not over-cook). Remove from pan and keep warm. Add flour to pan. Stir for one minute over medium heat. Remove from heat and gradually stir in combined wine, water, bouillon, juice and pepper corns. Stir over medium-high heat until mixture boils and thickens. Stir in mustard. Reduce heat. Stir in tarragon and cream. Bring to the boil and remove form heat. Serve sauce to pour over steaks, with green sautéed vegetables aside.
