History of Beefsteak

History tells us that British soldiers brought beefsteak to Europe shortly after the Battle of Waterloo. Since that time, this modest cut of beef and its many variations have been the source of countless gastronomical delight. Whether rare or medium, smothered in pepper sauce or simply fried with a side order of fries, steak is a mealtime favourite.

1. When turning steak, add 2 finely sliced garlic cloves to skillet, and cook until golden

2. Sauté 4 thinly sliced French (dry) shallot in skillet and add them in the steaks when turning

3. When turning steak, add 1 cup (250mL) mushroom pieces and cook alongside meat

4. Sauté half a very finely sliced leek in a skillet and add in steak when turning
5. Add 1/4 cup (60mL) diced tomatoes to skillet just before pouring sauce over

meat. Replace lemon juice with 1 tbsp. (15mL) tomato juice
6. When turning steak, add 1/4 cup (60mL) various-coloured diced peppers to skillet

7. Mix green or pink peppercorns with ground black peppercorns
8.If you want thicker sauce, add 2 tbsp. (30mL) 35% cream to basic sauce mixture