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Feather Steaks with Cider, Apple Juice And Black Pepper

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  • 4 Feather steaks each weighing 110-140g
  • 1 tb Extra virgin olive oil or knob of butter
  • Salt
  • Freshly ground black pepper
  • 4 tb Dry cider; (4 to 6)
  • 2 tb Apple juice


Trim any fat from the meat. Heat the olive oil or butter in a heavy frying pan and fry the meat on both sides until it is done to your liking.
Season, particularly with coarsely ground black pepper and place on serving plates. Put the cider and apple juice in the pan, boil and scrape up any residues and spoon on to the steaks. Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.