Succulent steak wrapped in crispy pancetta and served with a creamy peppercorn and cheese sauce.
Steak Tornado au Poivre
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
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.