This is a marvellous, extravagant dish from West Germany. If Westphalian ham is not available, Parma or Bayonne ham may be used instead. Serve this delicious dish with green beans or a green salad.
4 fillet steaks
1 teaspoon salt
2 teaspoon black pepper
2 oz. butter
4 X ½ inch thick slices Westphalian ham 1 garlic clove, finely chopped 1 large green pepper, white pith removed, seeded and thinly sliced
1 large red pepper, white pith removed, seeded and thinly sliced
8 oz. button mushrooms, wiped clean and thinly sliced
4 fl. oz. red wine
2 fl. oz. brandy
6 fl. oz. double cream
10 oz. cooked long-grain rice, kept hot
Rub the steaks all over with half the salt and half the pepper.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the steaks and fry for 2 minutes on each side. Reduce the heat to low and fry for a further 2 minutes on each side. This will produce rare steaks. Double the cooking times for well-done steaks. Remove the steaks from the pan.
Arrange the ham slices on a large warmed serving plate. Place one steak over each slice of ham. Keep hot while you make the sauce.
Add the garlic, green pepper and red pepper to the pan. Fry, stirring frequently, for 5 minutes. Add the mushrooms and fry for a further 2 minutes. Pour in the wine and brandy. Increase the heat to high and boil rapidly until the liquid has reduced by approximately one-third. Reduce the heat to low and stir in the cream. Season with the remaining salt and pepper. Cook, stirring constantly, for 2 minutes. Remove the pan from the heat.
Arrange the rice around the edge of the serving plate. Pour the sauce over the steaks and serve at once.