Peppered Steak In Sherry Cream Sauce

• 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

1. Slice the meat into thin strips, discarding any fat or gristle.
2. Sprinkle the meat with pepper and spice seasoning and set aside to marinate in a cool place for 30 minutes.
3. 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.
4. 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.
5. Reduce heat and adjust the seasoning. Stir in the meat and heat until hot but not boiling. Serve with plantain and garnish with chives.

steak, caribbean jerk seasoning, butter, shallots, garlic, sherry wine, water, light cream, salt, fresh ground black pepper, plantain, fresh chives

Taken from www.food.com/recipe/peppered-steak-in-sherry-cream-sauce-503711 (may not work)