Pepper steak

Sauté pan no. 0120, 0120T, 0130T, 130S, 0610WB

4 portions

Ingredients:
500 g of mince
3/4 dl of dried brown bread crumbs
3/4 dl of milk
1 egg
1 tsp of salt 1/2 tsp of dried green peppercorn
8 thick slices of tasty cheese
4 cocktail tomatoes

sauce:
200 g of mushrooms
2 1/2 dl of single cream
1 dl of water
1/2 meat stock cube
1 tsp of French mustard
2 tsp of soy
Oven: 250 C

Preparation:
1. Put the dried brown bread crumbs in a bowl and pour the milk over. Leave it to rise for approx. 10 minutes.
2. Add the mince, egg, salt and crushed green peppercorns. Knead it all together into a mix. Make 8 steaks.
3. Fry the steaks on both sides in a little of cooking fat. Place them in an ovenproof dish.
4. Clean and slice the mushrooms for the sauce. Fry them in a little cooking fat until the fluid has been sealed in. Add single cream, water and broth with breadcrumbs. Leave the sauce to boil together for a few minutes. Flavour using mustard and soy. Pour sauce around the steaks.
5. Place a slice of cheese on every steak. Halve the tomatoes and place them on top. Stick a toothpick through to keep the tomatoes in place.
6. Gratinate the steaks in the middle of the oven for approx. 10 mins. Or until the cheese has melted and the entire dish is thoroughly hot. Serve with potato wedges and a salad.