Marinated Steaks With Beer and 4 Peppers

• 4 (8 ounce) rump steak (or any steak you want)
• 1 (12 ounce) bottle beer
• 14 cup brown sugar
• 14 cup lemon juice
• 2 tablespoons Worcestershire sauce
• 12 teaspoon Tabasco sauce
• 3 garlic cloves, finely chopped
• 2 french shallots, minced
• 1 tablespoon whole grain mustard
• 2 tablespoons pepper, cracked (a blend of four pepper is requested)
• 2 tablespoons extra virgin olive oil
• 10 ounces beef consomme
• 12 cup heavy cream
• 1 tablespoon butter
• 1 tablespoon oil

1. Place steaks in a shallow pan or in an hermetic bag.
2. Set aside.
3. In a bowl, mix all the ingredients of the marinade.
4. Pour on the steaks, cover or close the bag.
5. Let marinate in the fridge for 6 hours or overnight.
6. Remove the steaks from the marinade (keep the marinade).
7. Drain well and set aside.
8. Pour the marinade in a saucepan and bring to boil.
9. Add beef consomme and let simmer 5 minutes at medium heat.
10. Add the cream and let simmer again 5 minutes or until the sauce has thicken and is creamy.
11. Meanwhile, in a skillet, melt the butter with the oil.
12. Brown the steaks 4 to 5 minutes each side for rare.
13. (you can cook them on the barbecue I guess).
14. Serve the steaks with sauce on top.
15. These steaks are great with mashed potatoes.

brown sugar, lemon juice, worcestershire sauce, tabasco sauce, garlic, french shallots, whole grain mustard, pepper, extra virgin olive oil, beef, heavy cream, butter, oil

Taken from www.food.com/recipe/marinated-steaks-with-beer-and-4-peppers-352519 (may not work)