Peppered Steak In Sherry Cream Sauce - cooking recipe

Ingredients

1 1/2 lbs steak
1 teaspoon caribbean jerk seasoning
2 tablespoons butter
6 -8 shallots, sliced
2 garlic cloves, crushed
1/2 cup sherry wine
3 tablespoons water
5 tablespoons light cream
salt
fresh ground black pepper
plantain, cooked, to serve
fresh chives, chopped, to garnish

Preparation

Slice the meat into thin strips, discarding any fat or gristle.
Sprinkle the meat with pepper and spice seasoning and set aside to marinate in a cool place for 30 minutes.
Melt the butter in a large frying pan and saute the meat for 4-5 minutes until browned on all sides. Remove to a plate and set aside.
Add the shallots and garlic to the pan, fry gently for a few minutes, then add the sherry and water and simmer for 5 minutes. Stir in the cream.
Reduce heat and adjust the seasoning. Stir in the meat and heat until hot but not boiling. Serve with plantain and garnish with chives.