Recipe for cooking garnished pepper steak

Recipes from Germany and Austria :: German and Austrian Main Dish Meats

2 (4 ounce) sirloin steaks
1 clove garlic, crushed
Salt and freshly-ground black pepper
Oil

Rub the crushed garlic, salt and pepper into both sides of each steak. Heat a large frying pan and brush the surface lightly with oil. Place steaks in the hot pan and press them down firmly with a spatula to seal. Turn over and repeat. Remove the steaks to a plate and add 1 Tbsp. of oil to the pan.

Sauce
1 shallot, finely chopped
2 Tbsp. small capers
2 oz. sliced mushrooms
1 Tbsp. flour
1/2 c. beef stock
2 tsp. German mustard
1 tsp. Worcestershire sauce
4 Tbsp. German white wine
1 tsp. lemon juice
Pin. of thyme
Pin. of rosemary

Add shallot, capers and mushrooms to hot frying pan and cook for about 1 minute. Sprinkle and distribute on the flour and cook to brown slightly. Pour on the stick and stir in well. Add remaining sauce ingredients and let it come to a boil.

Garnish
4 baby ears of corn, cut in half
1/2 green pepper, seeded, cored and thinly sliced
1/2 red bell pepper, seeded, cored and thinly sliced
2 pepperonata, stem and seeds removed and cut in half
2 ripe tomatoes, peeled, seeded and cut into thin strips
2 oz. bone marrow (optional)

Add corn and peppers to the sauce and return the steaks to the pan. Cook 6 to 8 mins. until the steaks reach desired doneness. Cook 6 to 8 mins. until the steaks reach desired doneness. Add remaining ingredients, including bone marrow, if using. Transfer the steaks to a heated serving plate. Reheat the sauce and spoon over the steaks to serve.