ELIZE‘S CHEDDAMELT SAUCE

Spur’s cheddamelt steak at home… better, you can’t get. Home-made cheddamelt sauce to die for. The cheese is inside not on top, minus the onion rings.

1 tablespoon coarse black pepper
½ teaspoon white pepper
6 mushrooms sliced
1 teaspoon garlic, finely chopped
½ cup grated cheddar cheese
1 cup cream
1 teaspoon Bisto powder, mixed to a paste with 50 ml water

In a saucepan dry fry the pepper. Make sure to not burn, the moment you smell it, remove the pepper from the pan and keep aside.
Fry the mushrooms in the same saucepan without oil or butter, on low heat until most of the moisture has evaporated.
Return the pepper to the saucepan together with the garlic and fry a minute more.
Add the cream and once it comes to a boil, add the cheese and Bisto paste and stir until desired thickness.
Serve hot over steak of your choice.

Note:
I used 450 g steak.

Recipe and photo: Elize de Kock