Garnished Pepper Steak

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 tablespoon of oil to the pan.

Sauce
1 shallot, finely chopped
2 tablespoons small capers
2 ounces sliced mushrooms
1 tablespoon flour
1/2 cup beef stock
2 teaspoons German mustard
1 teaspoon Worcestershire sauce
4 tablespoons German white wine
1 teaspoon lemon juice
Pinch of thyme
Pinch of rosemary

Add shallot, capers and mushrooms to hot frying pan and cook for about 1 minute. Sprinkle on the flour and cook to brown slightly. Pour on the stick and stir in well. Add remaining sauce ingredients and bring 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 ounces bone marrow (optional)

Add corn and peppers to the sauce and return the steaks to the pan. Cook 6 to 8 minutes until the steaks reach desired doneness. Cook 6 to 8 minutes 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.