Dark Cane Sugar
A moist, dark brown sugar...
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Savoury
Pepper Steaks with Jamaican Cream Sauce
10 mins
2 mins
Easy
2
Spice up your dinner with these juicy pepper steaks, drenched in a creamy Jamaican-inspired sauce. The sauce enhances the steaks for a mouthwatering meal. Quick to prepare and bursting with bold, exciting flavours.
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- Ingredients
- Method
Ingredients
- 2 Tbsp peppercorns
- 2 eye fillet steaks
- oil for frying
- 1 tsp Dijon mustard
- 2 Tbsp Worcestershire sauce
- 1 Tbsp Chelsea Dark Cane Sugar
- 1 Tbsp rum
- 1 cup cream
- 2 Tbsp chopped parsley
Chelsea Products in Recipe
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Method
Coarsely crush the peppercorns and press into both sides of the steaks. Heat a heavy pan with a splash of oil and cook steaks for 2 to 2 1/2 minutes each side - to your desired level of doneness. Remove and rest under tin foil while you prepare the sauce and warm the plates.
In the steak pan add the Dijon mustard, Worcestershire sauce, Chelsea Dark Cane Sugar, rum and cream. Stir over medium heat until reduced and thickened. Serve poured over the steaks and sprinkled with parsley. Serve with crisp fries and a green salad.
Chelsea Products in Recipe
Dark Cane Sugar
A moist, dark brown sugar...
Reviews
What did you think of this recipe?
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- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
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- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
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- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
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- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
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- 3 cups Edmonds Standard Grade Flour
- pinch of salt
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ingredients
- 150g butter, softened
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- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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