Succulent steak wrapped in crispy pancetta and served with a creamy peppercorn and cheese sauce.

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 10 minutes
    • British

    Steak Tornado au Poivre

    Recipe Information

    Ingredients
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    4 Specially Selected Fillet Steaks

    8 Rashers of Specially Selected Pancetta

    100g Soft Lighter Cheese with Garlic and Herbs

    1 Beef Quixo Stock Cube

    3- 4g Stonemill Black Peppercorns

    50ml Water Cocktail sticks

    Method

    Wrap 2 rashers of pancetta around the sides of each steak and secure with a cocktail stick.

    Grill, BBQ or fry the steaks to your liking – medium = 8-9 minutes.

    To make the sauce

    Dissolve the stock cube in the boiling water.

    Coarsely grind the peppercorns.

    In a small saucepan add the stock, peppercorns and soft cheese – gently warm through, stirring as you cook.

    Serve the steaks on a pool of sauce.

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