Black Pepper Steak
The black pepper steak is a rich and inviting second course, the preparation is very simple and very fast, but there are some tricks...
Pepper steak is one of those dishes so good that you always want to eat. Certainly it is not a second light dish but it is also true that it should not be eaten every day! This recipe is really interesting and owes its birth to France, in fact it is said that it was born in this country, but it is so good and tasty that it then spread throughout world. Following my step by step you will come to experience an excellent way and certainly it will be a pleasure to bring it to the table.
Ingredients
BEEF FILLET or or beef loin - 600 GrGREEN PEPPER 2 table spoonsBUTTER 1 table spoonEXTRA VIRGIN OLIVE OIL 2 table spoonsBRANDY or Calvados - 3 table spoonsCREAM 150 mlDIJON MUSTARD 1 table spoonSALT to tasteFLOUR 1 tea spoon
Preparation
To make pepper steak, first pound the peppercorns in a mortar. Remove excess fat from steaks. Rub the meat with the crushed pepper covering it evenly. Heat the extra virgin olive oil in a large saucepan, add the butter and let it melt. Add, then the meat and let it brown for 6/7 minutes turning it once. At this point take the meat and keep it warm. Add the brandy or calvados wine to the cooking stock and let it boil until everything is reduced by half. At this point add the cream and mustard to the cooking bottom. Boil for about 4 minutes or until the cream has shrunk to 1/3. Dissolve the wheat flour in the water and pour this mixture into the sauce to thicken it a little more; Season with salt. Serve the napped meat with the freshly made sauce and accompany it with a baked potato.
The black pepper steak is a rich and inviting second course, the preparation is very simple and very fast, but there are some tricks...
Pepper steak is one of those dishes so good that you always want to eat. Certainly it is not a second light dish but it is also true that it should not be eaten every day! This recipe is really interesting and owes its birth to France, in fact it is said that it was born in this country, but it is so good and tasty that it then spread throughout world. Following my step by step you will come to experience an excellent way and certainly it will be a pleasure to bring it to the table.
Ingredients
BEEF FILLET or or beef loin - 600 Gr
GREEN PEPPER 2 table spoons
BUTTER 1 table spoon
EXTRA VIRGIN OLIVE OIL 2 table spoons
BRANDY or Calvados - 3 table spoons
CREAM 150 ml
DIJON MUSTARD 1 table spoon
SALT to taste
FLOUR 1 tea spoon
Preparation
To make pepper steak, first pound the peppercorns in a mortar. Remove excess fat from steaks. Rub the meat with the crushed pepper covering it evenly. Heat the extra virgin olive oil in a large saucepan, add the butter and let it melt. Add, then the meat and let it brown for 6/7 minutes turning it once. At this point take the meat and keep it warm. Add the brandy or calvados wine to the cooking stock and let it boil until everything is reduced by half. At this point add the cream and mustard to the cooking bottom. Boil for about 4 minutes or until the cream has shrunk to 1/3. Dissolve the wheat flour in the water and pour this mixture into the sauce to thicken it a little more; Season with salt. Serve the napped meat with the freshly made sauce and accompany it with a baked potato.
No comments:
Post a Comment